Best 3 Glazed Shitake Mushrooms With Bok Choy Recipes
Tantalize your taste buds with a culinary journey to the Far East, where umami-rich glazed shiitake mushrooms and tender bok choy create a harmonious symphony of flavors. Embark on a culinary adventure with a diverse collection of recipes that showcase the versatility of these ingredients. From the classic stir-fry to the elegant glazed mushrooms, each dish promises a unique taste experience. Whether you seek a quick and easy weeknight meal or a sophisticated dish to impress guests, this article has something for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
GLAZED SHITAKE MUSHROOM WITH BOK CHOY
Mushrooms are glazed in a flavored soya sauce and served on blanched bok choy is a delicious side dish.
Provided by Usha Rao
Categories Side Dish
Number Of Ingredients 13
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.
STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
- Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
- Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
BOK CHOY WITH SHIITAKES
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 764 milligrams, Sugar 5 grams, TransFat 0 grams
Tips for Making Glazed Shiitake Mushrooms with Bok Choy:
- Choose fresh, firm shiitake mushrooms. Look for mushrooms with a deep, rich color and no signs of bruising or damage.
- To remove the stems from the shiitake mushrooms, simply snap them off with your fingers. You can also use a sharp knife to cut them off.
- If you don't have Shaoxing wine, you can substitute dry sherry or white wine. Just be sure to use a dry wine, not a sweet one.
- To make the glaze, simply whisk together soy sauce, honey, rice vinegar, and sesame oil in a small bowl. You can adjust the proportions of each ingredient to taste.
- Be careful not to overcook the shiitake mushrooms, as they will become tough. Cook them just until they are tender, about 5-7 minutes.
- Serve the glazed shiitake mushrooms with bok choy immediately, while they are still hot and crispy.
Conclusion:
Glazed shiitake mushrooms with bok choy is a delicious and easy-to-make dish that is perfect for a weeknight meal. The mushrooms are tender and flavorful, and the bok choy is crisp and refreshing. The glaze adds a touch of sweetness and umami that really brings the dish together. If you're looking for a new and exciting way to cook shiitake mushrooms, this recipe is definitely worth a try!
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