Monday, July 2, 2012

Stir-Fried Bok Choy & Mushrooms

Stir-Fried Bok Choy & Mushrooms
Serves 2-4
Stir-Fried Bok Choy & Mushrooms 
Bok Choy is one underestimated vegetable in the typical American diet.  What a shame it is such a misunderstood and underappreciated gem. We are fortunate in that it is available year-round in almost all grocers. Recently my Farmers Market Bag from Specialty Produce ( included a large bunch of baby bok choy, which created the perfect opportunity to create a quick stir-fry to share on my blog. I am hoping it will stimulate your interest in taking a chance on this amazing vegetable. This only takes a few minutes to cook once the mushrooms have rehydrated.
Gorgeous bok choy!
More bok choy!

Although a member of the cabbage family, bok choy resembles leafy greens, especially chard. Unlike many leafy greens, it does not shrink down to nothing when cooked. The stalks are crisp and fleshy – like celery but not stringy. It is fat free and low in calories as well as loaded with vitamin C, K, calcium and potassium. When selecting your bok choy, avoid wilted, broken or spotted leaves, limp stalks and discoloration. Bok Choy will keep for a few days unwashed in a plastic bag in the crisper drawer of your refrigerator.

  • 0.5 oz Dried Mushrooms: Shitake or Porcini
  • 1 Tb canola oil
  • ¾ lb. baby bok choy (halved lengthwise if large)
  • ½ tsp sugar
  • Kosher salt

Put 0.5 oz. dried Porcini or Shitake mushrooms into a medium bowl and soak in hot water for 1- 2 hours.  Drain and squeeze out any excess water from the mushrooms, cut off stems, and slice into ¼ inch thick slices.
Cut shitaki mushrooms
Heat a 14-inch wok (or stainless steel skillet) over high heat until wok begins to smoke.  Add 1 Tb canola oil around the edge of the wok and swirl to coat the bottom and sides. Add mushrooms and cook, stirring and tossing constantly, until fragrant, about 2 minutes. Transfer mushrooms to a plate and set aside.
Cooking the mushrooms
Return wok to high heat until it begins to smoke. Add ¾ lb baby bok choy, if cut lengthwise, put cut-side down, along with 2 Tb water, and cook, without stirring, until water evaporates, about 1 minute. Add ½ tsp sugar and season to taste with kosher salt. Vigorously stir and toss bok choy until it’s bright green and wilted, about 1 more minute.

Return the mushrooms to the wok, toss to combine, and cook until the flavors meld, about 30 seconds. Transfer mushrooms and bok choy to a serving platter and serve hot or at room temperature.

Trust me – this is definitely worth a try and takes so little effort. Why not?  You’ll love it.


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