Mature bok choy in the garden.
Bok choy, bak choy, choy sum, however you name it we enjoy this Chinese vegetable year round. From the garden in the spring and again in the fall, first in it’s baby stage as thinnings all the way to the mature heads that finish out the season. In the off months I go to the Asian markets to purchase Shanghai Bok Choy, the smaller heads that we prefer. Bok choy always makes an appearance as a side dish at our Chinese New Year dinner.
Bok choy is from the Cantonese dialect literally meaning “white vegetable”. Low in calories and high in vitamins A, C and K as well as calcium and iron, it is classifed as a brassica or cabbage. It’s flavor is definitely not “cabbagy”, it is light, crisp and delicate. If you don’t grow your own, choose bok choy that is unblemished and firm to the touch. This recipe helped us to use up our first planting of bok choy, with many more rows to come.
Stir Fry of Bok Choy and Shiitake Mushrooms
Serves 6
- 2lbs bok choy-if large, leaves cut in half lengthwise
- 3/4lb shiitake mushrooms, cleaned and caps sliced thinly
- 4T oyster sauce
- 1/4c lower-salt chicken broth
- 1T cornstarch
- 1T Asian sesame oil
- Peanut oil for stir frying
- 3 large cloves garlic-sliced thinly
- 2T fresh ginger peeled and cut into thin matchsticks
Bok choy leaves washed, trimmed, ready to be blanched.
Directions
- Blanch large bok choy leaves in a large pot of boiling water until the white stems are softened, but not limp, drain in colander.
- Combine the oyster sauce, chicken broth, cornstarch and sesame oil in a small bowl. Whisk well to dissolve the cornstarch.
- In a large wok, heat a tablespoon or so of peanut oil over medium-high heat. The wok is ready when a drop of water sizzles on contact. Add bok choy and cook tossing frequently with 2 wooden spoons or tongs until stems are softened and slightly browned, about 5-6 minutes. Add shiitake mushrooms and stir fry for one minute. Add garlic and ginger and cook, stirring constantly until aromatics are tender, fragrant and starting to brown, about 2 minutes.
- Add sauce to wok and use spoons or tongs to mix with the vegetables. Simmer until the sauce is reduced and thickened, about 2 minutes. Serve immediately.
All ingredients must be ready to go for a stir fry.
This looks sensational! Can’t wait to give it a try. I hope the “mushroom man” will be at the Thursday Yardley Farmers Market this year. His mushrooms are TOPS!!!