Best 6 Glazed Shiitakes With Bok Choy Recipes

BRAISED BOK CHOY AND SHIITAKES

Steps:

• In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor.

GLAZED SHITAKE MUSHROOM WITH BOK CHOY

Steps:

• In a 4 quart pan bring water to boil. Add 2 tsp. of salt.
• Wash bok choy and cut off the stems. I left about 1-2″ of the stem towards the leaves but next time I will discard that too.
• Once the water comes to a boil, drop the leaves in the water and cook for 1-2 minutes, until the leaves are barely cooked. I cooked for 2 minutes but if using baby bok choy, I would recommend less than 2 minutes.
• Remove from water or drain in a colander and run under cold water. Pat dry the leaves and arrange in a platter or an oven safe dish. I let the leaves dry on paper towels until my mushrooms were ready.
• Remove the caps of the mushrooms, wash and keep aside. If the mushrooms caps are big, cut them into two. Discard the stems.
• Heat a wok or cast iron pan on high heat, add oil and heat until smoking hot. Add peppers, mushrooms and stir.
• Season with salt & black pepper, and stir fry for 2 minutes until mushrooms shrink in size.
• Reduce the heat; add garlic, ginger, sesame oil, soya/tamari sauce and sugar if using. Stir fry for 1 - 2 minutes.
• Place bok choy on a platter or an oven safe dish in a single layer or in two layers as I did. Spoon mushrooms on to arranged bok choy.
• Sprinkle scallions and sesame seeds on mushrooms to garnish.
• I served it at room temperature but if one wishes, cover it with foil and reheat in a hot oven for 10 - 15 minutes. If reheating, garnish the mushrooms after reheating.

BOK CHOY AND SHIITAKES

Steps:

• Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.

HOISIN-GLAZED SABLEFISH WITH BOK CHOY

Steps:

• In a large saucepan, heat the oil over medium. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions, and cook, stirring, until wilted, about 3 minutes.
• Heat broiler with rack 4 inches from heat source. Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or rimmed baking sheet. Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
• Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet. Serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 400
• Saturated Fat: 5.2g
• Unsaturated Fat: 20.8g
• Cholesterol: 70mg
• Carbohydrates: 12.3g
• Protein: 22.4g
• Sodium: 968mg
• Fiber: 2.6g

BABY BOK CHOY AND SHIITAKE STIR-FRY

Steps:

• Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
• Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
• Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

BOK CHOY WITH SHIITAKES

Steps:

• Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
• Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary -- the mixture should not dry out entirely. Serve immediately.