Braised Shiitake with Bok Choy
Asian · Chinese · Mushrooms · Quick & Easy · Side Dish · Vegetarian
Dried shiitake braised quickly in a glossy Shaoxing-wine, soy and oyster-sauce sauce and served over bright green Shanghai bok choy. It is a Shanghainese home dish, traditionally served at Chinese New Year.
Untested: I have not cooked this one yet. It is here because the Mushrooms dive needed it, and it is adapted from the source named in the Notes.
Ingredients
- 2 1/2 oz (70 g) small dried shiitake, soaked until soft
- 10 oz Shanghai bok choy, halved
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons sugar
- 1/8 teaspoon sesame oil
White pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Directions
Key ingredients
- Blanch the bok choy. Blanch the bok choy briefly in salted water, drain, and arrange it on a plate.
- Braise. Put the soaked shiitake in a pan with the Shaoxing wine, both soy sauces, the oyster sauce, the sugar and a little of the soaking liquid. Simmer about 5 minutes.
- Thicken. Stir in the cornstarch slurry and cook 1 minute more, until glossy. Finish with the sesame oil and white pepper.
- Serve. Spoon the mushrooms and sauce over the bok choy.
Notes
Where this recipe came from Adapted from The Woks of Life, “Braised Chinese Mushrooms with Bok Choy” (thewoksoflife.com), which describes it as “usually served during Chinese New Year in Shanghainese homes”. The quantities are theirs. It uses ordinary sugar and a short 5-minute braise, not the long rock-sugar braise some versions use.
About the photo The photo shows dried shiitake, the mushroom this dish is built on, before soaking.