Dish of Glazed Green Bok Choy
(click to enlarge)

Ningbo Soy Glazed Greens
China - Zhejiang
  -   (Ning Bo Kao Cai)
Makes:
Effort:
Sched:
DoAhead:  
6 app  
**
1-1/4 hr  
Yes

A specialty of Ningbo (a major sea port south across the bay from Shanghai), this is one of those recipes that taste even better than it looks. Since it is served at room temperature it can be made well ahead. The photo example was very small Shanghai bok choy arranged in a deep 7-3/4 inch dish.



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Black Mushroom (1)
Green Bok Choy (2)  
Scallions
-- Glaze
Soy Sauce
Soy Sauce, dark
Rice Wine
Sugar (3)
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Oil
Sesame Oil, dark
Prep   -   (35 min - 15 min work)
  1. Set the BLACK MUSHROOM to soak in hot water for at least 30 minutes, or in cool water for an hour. Remove stem.
  2. Rinse BOK CHOY and cut it appropriately (see Note-2).
  3. Lightly crush SCALLION WHITES. Cut off the Greens and use them for something else.
  4. Mix all Glaze items.
Run   -   (35 min - exclusive of boiling water)
  1. Bring plenty of Water to a rolling boil. Stir in Bok Choy just until the leaves have wilted. Drain and shake dry (I use a salad spinner).
  2. In a wok, heat Oil. Fry Scallion Whites until aromatic. Stir in Bok Choy and tumble until well coated with oil.
  3. Stir in Black Mushroom and Glaze mix. Bring to a boil, cover and hold at a simmer for about 8 minutes, tumbling occasionally.
  4. Uncover, turn up heat and hold to a light boil until the glaze is very lightly syrupy, tumbling now and then.
  5. Take off the heat and stir in Sesame Oil.
  6. Arrange Bok Choy attractively on a dish, leaves to the center. Pour remaining Glaze over and garnish with the Black Mushroom in the center.
  7. Serve at room temperature.
NOTES:
  1. Black Mushroom:   [Forest Mushroom] These are dried Shiitakes, now very widely available in North America, in all Asian markets and many regular markets. Soak 30 minutes in hot water, 1 hour in cool (better). For details see our Shiitake Mushrooms page.
  2. Green Bok Choy:   [Shanghai Bok Choy, Baby Bok Choy (markets)]   This Bok Choy cooks more quickly and much more evenly than the white stemmed Bok Choy. How you cut it depends on the size. The photo example used the very tiny "mui" heads easily available here in Los Angeles, all left whole. If you use supermarket "Baby Bok Choy", select the smallest heads you can get. Half or quarter them lengthwise, depending on size, and trim to 6 inches long max. For details see our Shanghai Bok Choy page.
  3. Sugar   As I usually do, I've cut the amount of sugar called for by the pattern recipe in half, as an adjustment for Western tastes (and health). That seems plenty to me, but adjust to your preference.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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