Super Easy Bok Choy and Shiitake Mushrooms
A symbol of health and longevity, this delicious Chinese New Year dish is super easy to make for the reunion dinner. Boil and shock the vegetables, arrange them and make the sauce – this is one dish that is perfect for special occasions, yet so simple and nutritious that it can be enjoyed every other day.
Serves 8 adults.
What are Bok Choy and Mushrooms?
Bok Choy is the leafy green that is typically referred to as a “Chinese cabbage”. It has bulbous stems and green leaf blades, resembling mustard greens. It has a natural sweetness and is very easy to cook. It has an association with longevity and is typically eaten stem to leaf in Chinese reunion dinners to symbolise longevity.
The mushrooms in this recipe refer to shiitake mushrooms. They have a deep, earthy, umami flavour. When boiled and shocked, they have a firm, chewy jelly-like texture that contrasts with the crunchy bok choy. It symbolises good health, as these shiitake mushrooms as full of good nutrients and minerals.
In this recipe, a special sauce mix is added to complement the vegetables. It has a slight heaty and salty quality, luscious and velvet-like to balance the umami and sweet vegetables. A topping of crispy ginger strips adds caramelised fragrance and visual interest.
Ingredients
- Light soy sauce
- Oyster sauce
- Sesame oil
- Goji berries (or wolf berries)
- Shaoxing wine (Chinese cooking rice wine)
- Cooking oil, unscented
- Tapioca flour, or cornstarch
Utensils
Tips
- Once hot, vegetables tend to retain heat, and will continue cooking with the residual heat. This overlooks the vegetables, making the colour dull and changing its texture. Submerging them briefly in cold water removes excess heat, which “shocks” them. The result is vibrantly bright green bok choy and crunchy mushrooms.
- The mushrooms were washed just before cooking to prevent them from developing a slimy layer.
- The mushrooms do not need to be shocked as they are already dark and should be soft when eaten.
- Ensure to watch the video to see exactly how I made it!
Storage Instructions
While this Easy Bok Choy and Shiitake Mushrooms dish is best enjoyed immediately after garnishing for the crisp texture of the ginger, it can be served cool as well. Leftovers can be kept in the fridge overnight; just be sure to reheat thoroughly before consuming.
It is not recommended to freeze this dish, however, as the texture of the bok choy, mushrooms and consistency of the sauce may change significantly. Additionally, it is a really quick dish to make; so it’s best to cook and enjoy it fresh with all its nutrients intact!
Similar Recipes
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- Smooth, Silky Steamed Eggs
- Braised Scallops with Broccoli and Shiitake Mushrooms
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Super Easy Bok Choy and Shiitake Mushrooms
Equipment
- Chopping Board
- Sharp Kitchen Knife
- Wok
- Food Tongs
- Large strainer
- Large Basin
- Saucepan
- Turner
Ingredients
- 380 g bok choy, cut in half
- 1/2 tbsp tapioca flour
- 2 tbsp water
- 250 g shiitake mushrooms, fresh, stems removed
- 3 tbsp cooking oil, unscented
- 10 g ginger, cut to strips
Sauce
- 150 ml water
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 tbsp goji berry
- 1/2 tbsp Shaoxing wine, chinese cooking rice wine, optional
Cook & Shock Vegetables
- 1.5 L water, to boil
- 1 tsp salt
- 1 L water, to shock vegetables
- 500 ml ice cube, to shock vegetables
Instructions
- Pour 1.5 L of water into a large pan, or a stock pot, over medium heat. Let it come to a rolling boil. This will take about 8 minutes.
- Mix the tapioca flour with 2 tbsp of water until well combined to make the flour slurry.
- Meanwhile, wash the bok choy. Cut each of them into half and set them aside.
- Fill a large basin with 1L of water and the ice cubes. Set it next to the pan, if possible.
- When the water is boiling, add 1 tsp of salt, stirring to dissolve it.
- Carefully add all the bok choy into the water, submerging them completely with a pair of tongs. Cover the pan and let them cook for 2 minutes.
- After 2 minutes, remove the bok choy with a strainer, shaking to drip off excess water. Transfer them immediately into the bowl of cold water. Let them soak for about 10-15 seconds to shock them.
- Remove the bok choy from the cold water with a strainer and place it over a bowl to allow more water to drip off.
- Wash the shiitake mushrooms and add them all to the pan. Close the lid and let it boil for 5 minutes, or until cooked.
- Meanwhile, arrange the bok choy on the serving plate as desired. I placed them with the stems towards the edge of the plate, with their leaves towards the middle.
- Once the mushrooms are cooked, switch off the heat.
- Remove the mushrooms with a strainer, and set them over an empty bowl to drip off excess water.
- Arrange the mushrooms on the serving plate with the bok choy.
- Cook the sauce. Place a non-stick pan over medium heat.
- Pour cooking oil into the pan. Let it heat up for about 1 minute.
- Add all the ginger strips into the pan. Stir fry to cook for 1.5 minutes, or until crispy. Remove from the pan and set them aside.
- Add 150ml of water, light soy sauce, oyster sauce, sesame oil and goji berries into the pan. Stir them all until combined, and bring the sauce to a boil.
- Once it is boiling, add the flour slurry. Stir until the sauce has thickened and become velvet-like.
- Add the Shaoxing wine, and stir for another 10 seconds to mix them.
- Switch off the heat and pour the sauce directly over the plated vegetables.
- Garnish with the crispy fried ginger and serve immediately.
Video
Notes
- Once hot, vegetables tend to retain heat and will continue cooking with the residual heat. This overlooks the vegetables, making the colour dull and changing its texture. Submerging them briefly in cold water removes excess heat, which “shocks” them. The result is vibrantly bright green bok choy and crunchy mushrooms.
- The mushrooms were washed just before cooking to prevent them from developing a slimy layer.
- The mushrooms do not need to be shocked as they are already dark and should be soft when eaten.
- Ensure to watch the video to see exactly how I made it!