Asian Bok Choy And Mushrooms Recipes

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VEGAN BRAISED CHINESE MUSHROOMS AND BABY BOK CHOY



Vegan Braised Chinese Mushrooms and Baby Bok Choy image

A classic Chinese dish is bok choy served with dried black mushrooms, soaked until soft and then flavored with soy sauce and other ingredients.

Provided by Elaine Louie

Categories     dinner, easy

Time 45m

Yield 2 servings

Number Of Ingredients 11

1 teaspoon vegetarian oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com)
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1/2 cup vegetable broth or water
1 teaspoon rice wine or dry sherry
14 Chinese dried mushrooms, soaked in warm water until softened, stemmed and squeezed dry, or fresh shiitake mushrooms, stemmed
2 tablespoons vegetable oil
1 teaspoon cornstarch
14 baby bok choy
2 scallions, white part only, minced

Steps:

  • In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.
  • Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.
  • In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 15 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 584 milligrams, Sugar 12 grams, TransFat 0 grams

GLAZED SHIITAKES WITH BOK CHOY



Glazed Shiitakes With Bok Choy image

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds baby bok choy
3 tablespoons vegetable oil
3 small dry red Chinese hot peppers
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish
1 tablespoon roasted sesame seeds for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
  • Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
  • Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE



Chinese-Style Baby Bok Choy with Mushroom Sauce image

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories     Side Dish     Vegetables

Time 35m

Yield 8

Number Of Ingredients 12

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

Steps:

  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g

ASIAN BOK CHOY AND MUSHROOMS



Asian Bok Choy and Mushrooms image

I love Bok Choy and put this recipe together by combining parts of a few others and it turned out delicious. You're sure to love.

Provided by Shock55

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb bok choy, one bunch at store
4 ounces mushrooms
1 tablespoon sesame oil
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce
1/4 teaspoon ginger
1/4 teaspoon garlic
1/4 teaspoon salt

Steps:

  • Clean bok choy and cut into small bite size pieces including leaves.
  • Heat sesame oil in skillet and add mushrooms and bok choy.
  • Add remaining ingredients and stir fry for about 5 minutes.
  • Serve hot.

Nutrition Facts : Calories 54.6, Fat 3.7, SaturatedFat 0.5, Sodium 353.9, Carbohydrate 4.1, Fiber 1.5, Sugar 2.1, Protein 2.8

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