Bok Choy with Braised Mushrooms
This dish is simple to make and looks presentable. Soak the shiitake mushrooms and keep the liquid to use in the gravy.
Ingredients 13
To Rehydrate The Dried Mushrooms
70 g dried shiitake mushrooms, rehydrated for 30 minutes and drained, liquid reserved
750 ml water, hot, for soaking mushrooms
For The Bok Choy
280 g baby bok choy (pak choy), trimmed, halved lengthways
3 tbsp neutral-flavoured cooking oil
5 g crushed garlic, crushed
1 tbsp shaoxing rice wine
1 tsp dark cooking caramel (black soy sauce)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1⁄2 tsp white sugar
1 tsp cornflour, mixed with 1 tbsp water to make a slurry
Pinch salt and white pepper (ground white pepper)
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Method 6
Rehydrate the dried in hot for 30 minutes. Drain, reserving the liquid.
Remove and discard the mushroom stems after soaking.
Fill a wok with (enough to blanch the in). Fill a bowl with ice-cold water. Place the wok over a high heat and bring to the boil. Add a pinch of salt and blanch the bok choy for 45 seconds until bright green but just wilted. Immediately remove the bok choy and dunk in the ice-cold water to stop it from cooking further. Drain and transfer to a serving plate.
Heat the clean wok over a medium-high heat then add the . Fry the and for 15 seconds before pouring in the .
Add the reserved mushroom soaking liquid and bring to a simmer. Add the , , , , , and , and simmer for a further 5 minutes.
Add the slurry and stir vigorously. When the sauce thickens, remove from the heat and pour the and gravy over the to serve.
