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baby bok choy vegetable oil red Chinese shiitake mushrooms salt garlic ginger sugar sesame oil soy sauce scallions sesame seeds
Viewed: 86 - Published at: 4 years agoIngredients
- 2 pounds baby bok choy
- 3 tablespoons vegetable oil
- 3 small dry red Chinese hot peppers
- 1 pound shiitake mushrooms (about 4 dozen), stems removed
- Salt and pepper
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoons sugar
- 1 teaspoon sesame oil
- 3 tablespoons tamari or soy sauce
- 6 scallions, sliced diagonally, for garnish
- 1 tablespoon roasted sesame seeds for garnish (optional)
Method
- Bring a large pot of well-salted water to a boil.
- Cut off and discard stem ends of bok choy.
- Separate leaves, rinse and drain.
- Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked.
- Immediately remove, rinse with cool water, drain and pat dry.
- Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat.
- Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat.
- Season lightly with salt and pepper.
- Stir-fry for 2 minutes.
- Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari.
- Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy.
- Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven.
- Garnish with scallions and sesame seeds, if using.
