The Grub Files: Cooking with Camissonia: Bok Choy with Soy-Braised Shiitake Mushrooms

This is a totally instagram worthy dish because of the beautiful plating. It's vegetarian and consists of only 2 main ingredients: bok choy and Shiitake mushrooms. The sauce is really what brings it all together and you won't even miss the meat because the shrooms are substantial and meaty in texture. If my carnivore husband likes it, then you know it's good! I believe this dish is either Cantonese or Shanghainese in origin, but it's definitely a classic and often part of a Chinese banquet menu. I adapted this version from my fav website https://thewoksoflife.com/braised-chinese-mushrooms-bok-choy/ by making a few minor tweaks to the sauce ingredients and incorporated both dried shiitakes and an assortment of fresh (shiitakes, oyster and trumpet mushrooms).

INGREDIENTS:

6-8 small dried shiitake mushrooms (rehydrated in 3 cups hot water)

6-8 small fresh shiitake mushrooms (or a combination of shiitakes, oyster, king trumpet, maitakes - whatever you like)

8 heads of baby bok choy (5-6 if using larger ones)

8 cups water

1 tsp. salt

2 1/2 tbsp. vegetable oil

2 tbsp. vegetable oil

3 cloves garlic, minced

1 tbsp. Shaoxing wine

SAUCE:

1 tsp. dark soy sauce

1 1/2 tbsp. regular soy sauce

1 tbsp. oyster sauce

2 tsp. sugar

1 tsp. sesame oil

1/8 tsp. white pepper

2 tbsp. water

2 tbsp. cornstarch

1. Place the dried shiitakes in a medium bowl and cover with 3 cups of very hot water; let rehydrate for about 30 minutes. Squeeze lightly to remove most of the liquid and remove to a chopping board (reserve the soaking water, about 2 cups). Cut the stems off of each mushroom cap and discard; set the mushroom caps aside.

2. Cut the fresh mushrooms into large pieces (about same size as the shiitake caps). Remove and discard the stems from the fresh shiitakes. If the fresh shiitake caps are very large, cut each in half. Otherwise, keep them whole for a nicer presentation.

3. Rinse the bok choy well to remove any silt between the leaves. Trim the bottoms of each head (don't cut too deep or you'll end up separating the leaves - you want to keep each head intact). Slice each head lengthwise and set aside.

4. Add 8 cups of water, 1 tsp. salt and 2 1/2 tbsp. oil to a large pot; bring to a boil. Add the halved bok choy to the boiling water and stir slightly. Let blanch for 40 seconds and remove immediately to a bowl; pour 2 cups of cold water over the greens to stop the cooking, then put them into a colander to drain; set aside.

5. In a large saute pan or wok, heat 1 1/2 tbsp. of oil over medium high heat. Add the minced garlic and saute for a few seconds; add the mushrooms and saute for another 10-20 seconds; stir in the Shaoxing wine.

6. Pour in the reserved mushroom soaking liquid (about 2 cups), making sure to omit any sediment from the bottom of the bowl. When the liquid comes up to a simmer, add the sauce ingredients and stir to combine. Reduce heat and simmer for 5 minutes to braise the mushrooms.

7. Add the cornstarch slurry, stirring constantly, and cook another 30 seconds or until the sauce is thickened. Taste for seasoning and adjust as needed (more soy, oyster sauce, sugar, white pepper, etc.). Remove the pan from the heat.

8. Arrange the bok choy halves on a round platter in a single-layer circle along the outer rim, with the leaves facing towards the center. Carefully place the braised mushrooms in the center, with the whole shiitake caps on top for the best presentation; pour any remaining sauce over the mushrooms.

9. Serve immediately with steamed white rice on the side.

Blanch the bok choy halves for 40 seconds and remove immediately to a large bowl; pour 2 cups of cold water over the hot greens to stop the cooking, then place them into a colander to drain.