Bowl of Green Bok Choy with Mushrooms
(click to enlarge)

Green Bok Choy with Mushrooms


China - Zhejiang   -   Xiang Gu Xiao Bai Cai
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
30 min
Prep		 A nice, simple, easy to make stir fry with good flavor - a fine side dish for Asian or Western menus. This cooking method can also be used with Yu Choy, which has similarly tender stems, but it needs to be cut differently.

12
7
3
1/2
-------
1/2
1
1/3
1/4
-------
6
1/2
1/2
2
oz

cl
in
---
t
T
t
t
---
c
t
t
T
Green Bok Choy (1)  
Shiitake, fresh (2)
Garlic
Ginger root
-- Glaze
Potato Starch
Water
Salt
Sugar
------------
Water
Salt
Oil
Oil
Prep   -   (20 min)
  1. Rinse BOK CHOY and cut it appropriately (see Note-1).
  2. Remove stems from FRESH SHIITAKES and soak in warm water about 15 minutes. Wring out and slice into three strips. Mix with Bok Choy. If using Dried Shiitakes, soak at least 30 minutes in warm water, then stem and slice.
  3. Mix Potato Starch with 1 T Water, Salt and Sugar.
  4. Slice GARLIC and GINGER thin. Mix.
RUN   -   (7 min, exclusive of boiling water)
  1. In a saucepan bring 6 cups Water to a rolling boil. Stir in 1/2 t Salt and 1/2 t Oil. Stir in Bok Choy mix just until the leaves are wilted. Drain and shake dry (I use a salad spinner).
  2. In a wok or spacious sauté pan, heat 2 T Oil. Stir in Garlic mix just until aromatic. Stir in the drained Bok Choy mix and fry stirring until leaves are coated with oil and heated through.
  3. Stir in Glaze mix until glossy.
  4. Serve hot with a main dish and plenty of steamed rice. Long grain Thai Jasmine or medium grain (California type) are both appropriate for the Zhejiang region.
NOTES:

  1. 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 heads available here in Los Angeles. The most were just cut in half, but the largest were cut into quarters. If you use supermarket "Baby Bok Choy", select the smallest heads you can get. Quarter them lengthwise and cut to 4 inch lengths. Include the trimmed tops in the recipe. For details see our Shanghai Bok Choy page.

  2. Shiitakes:

      Fresh Shiitakes are widely available in North America today, in Asian markets and some supermarkets. Dried Shiitakes (Black Mushroom) can also be used, if soaked in warm water for at least 30 minutes. For details see our Shiitake Mushrooms page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
csv_bokmrm1 161215 egr180   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking and non-commercial use permitted