Shiitake Mushrooms with Bok Choy
Servings: 4
Calories:
Ingredients
- 2.5 oz dried shiitake mushrooms
- 12 oz baby bok choy
- 1 cup filtered water
- 1 cup unsalted vegetable broth
- 3 garlic cloves minced
- 2 tbsp shaoxing cooking wine
- 2 tbsp oil
- 1 tbsp oyster sauce (vegan)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp dark soy sauce
- salt to taste
Cornstarch Mixture
- ½ tbsp cornstarch
- 2 tbsp water
Instructions
- Soak the shiitake mushrooms in boiling hot water for 30 minutes (make sure to fully submerge in water). Once complete; rinse, squeeze and clean the mushrooms at least 2 times. Cut and remove the stems.
- Clean and rinse the bok choy. Remove the bottom tips and slice in half (lengthwise).
- In a wok/pan: Boil 2 cups of water. Add bok choy, place the lid on and blanch/steam for 1-2 minutes. Drain the bok choy in a strainer. Set aside.
- Using the same wok/pan: Add 2 tbsp oil and shiitake mushrooms.
- Then add soy sauce, oyster sauce, sesame oil, dark soy sauce, water, broth and mix. Cook for 3-4 minutes.
- Pour in cornstarch mixture (½ tbsp + 2 tbsp water). Cook for 3 minutes. Stir frequently until the sauce thickens.
- Season with salt to taste.
Assemble
- Place the cooked bok choy on a plate and arrange in a circle.
- Place the braised shiitake mushrooms in the center.