Braised Bok Choy with Shiitake Mushrooms


Serving: 4
Total Time: 25 minutes

The larger heads of bok choy are great braised in a pan covered along with a well-seasoned liquid similar to kale or other robust greens. We started by stirring the stalks to give them a mild color, then we added the greens, along with a bit of broth, and let the bok choy cook down. After a couple of minutes the stalks became soft but not too mushy, their texture was creamy and delicious and the leaves perfectly soft.

Most importantly, the flavor of bok choy was more earthy and robust. The dish is quite liquid, which makes it a great companion with seared chops of pork sauteed chicken breasts or a robust fish such as cod. It will require 12-inch nonstick pan with an elongated lid to cook this recipe. For a vegetarian version of this dish make use of vegetable broth.

2 tablespoons vegetable oil
1½ pounds bok choy, stalks halved lengthwise then cut crosswise into ½-inch pieces, greens sliced into ½-inch-thick pieces
4 garlic cloves, minced
½ cup vegetable or chicken broth
1 teaspoon unseasoned rice vinegar

1. Cook oil in a 12-inch nonstick skillet on high heat until it's just starting to smoke. Add the bok the choy and cook, making sure to stir frequently until the edges begin to become translucent, around 5 minutes. Add garlic to the pot and cook until fragrant, approximately 30 seconds. Add the broth and bok choy greens. Cover the pot, lower heat to medium-low while stirring often until bok choy becomes barely tender, approximately 4 minutes.

2. Uncover and increase the heat to medium high and cook for 2 minutes. Mix in vinegar, and then add salt and pepper according to your preference. Serve.

Braised Bok Choy with Shiitake Mushrooms
Microwave 1 cup of water along with 1/4-ounce dry shiitake mushroom covered with a lid, until they steam, approximately 1 minute. Let them sit until they are soft around 5 minutes. Remove the mushrooms from a fine mesh strainer lined by coffee filters. keep 1/2 cup of the liquid that has been strained and slice the mushrooms to 1/4 inch thick. Substitute 1 tablespoon fresh ginger for 2 cloves of garlic and substitute the liquid from the mushroom or mushrooms as broth.

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