Blanched bok choy with shiitake mushrooms
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 394 / Protein 32g / Carbohydr. 53g / Fat 14g
Ingredients (4 servings)
|10 heads||baby bok choy|
|5 g||dried shiitake mushrooms|
|3 tbsp||vegetable oil (divided)|
|1.5 tbsp||salt (divided)|
|1 tbsp||oyster sauce|
|1 tbsp||dark soy sauce|
|1 tbsp||corn starch|
large saucepan, tongs, large frying pan, 2 large bowls, cutting board, knife, small bowl, bowl for serving
A bone-dry sherry goes well with the oyster and soy sauces in this dish.
Soak dried shiitakes in hot water in a large bowl for approx. 20 min. until the caps are tender. Save the water. Mince garlic and ginger. Remove stems from shiitake and cut a cross into the top.
large bowl, cutting board, knife
30 g dried shiitake mushrooms / 100 ml water / 1 clove garlic / 5 g ginger
Wash bok choy and cut a cross near the roots.
10 heads baby bok choy
Bring a large saucepan of water with oil and salt to a boil. Dip the roots of the bok choy into the water for approx. 20 sec., then immerse all of it for approx. 1 min. Transfer to an ice bath to stop cooking process.
large saucepan, tongs, large bowl
2 tbsp vegetable oil / 1 tbsp salt
In a small bowl, mix together oyster sauce, dark soy sauce, corn starch, and reserved mushroom water to form a thick sauce. Heat up oil in a large frying pan and sauté ginger and garlic over medium heat for approx. 1 min. Add shiitakes, sugar, and salt and stir fry for approx. 1 min. Deglaze with sauce, stir thoroughly, and remove from heat.
large frying pan, small bowl
1 tbsp oyster sauce / 1 tbsp dark soy sauce / 1 tbsp cornstarch / 1 tbsp vegetable oil / 1 tbsp sugar / 0.5 tbsp salt
Arrange bok choy in a bowl for serving. Place the shiitake mushrooms in the center. Garnish with sauce. Enjoy!
bowl for serving