Shanghai Braised Mushrooms with Bok Choy 香菇菜心
6 serving
A popular, traditional Shanghai dish usually served during Chinese New Year.
Ingredients
- 70 g Shiitake
- 280 g Baby Shanghai Bok Choy, trimmed, split lengthwise
- 2 1/2 Tbsp. Oil, divided
- 1 tsp. Salt
- 2 clove Garlic, peeled, finely minced
- 1 Tbsp. Shaoxing Wine
- 1/4 tsp. Chinese Dark Soy Sauce
- 1 1/2 Tbsp. Soy Sauce
- 1 Tbsp. Oyster Sauce
- 1 1/2 tsp. Sugar
- 1/8 tsp. Sesame Oil
- 1/8 tsp. Ground White Pepper
- 1 Tbsp. Corn Starch
Instructions
Instructions
Submerge the mushrooms in 2-3 cups of hot water. Soak until soft, then squeeze out excess water, reserving the soaking liquid.
2.
Bring 6 c. water, 1 Tbsp. of the oil, and the salt to a boil in a saucepan. Blanch the bok choy, then immediately submerge in cold water and drain. Arrange bok choy in a circle on a serving place, leaving space in the center to hold the mushrooms.
3.
Heat wok over medium heat. Add remaining 1 1/2 Tbsp. oil, swirly to coat pan. Add garlic and mushrooms, frying briefly. Stir in Shaoxing wine.
4.
Add the mushroom soaking water, leaving any sediment behind, and bring to a simmer.
5.
Add the soy sauces, oyster sauce, sugar, sesame oil, and white pepper, stirring to combine. Reduce heat and simmer.
6.
Mix the cornstarch with 1 Tbsp. of water, then pour in to the mushrooms, stirring to incorporate evenly. Simmer briefly to cook starch.
Adjust soy sauce, oyster sauce, and sugar. Place in the center of the ring of bok choy and serve.