SOY-BRAISED PORK WITH SHIITAKES
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put oil in a large, deep skillet and turn heat to high. A minute later, add pork and cook, undisturbed, until nicely browned on one side, 3 to 5 minutes. Shake the pan or use tongs to turn, then toss in the ginger and garlic.
- A minute later, add soy sauce, sugar and 1/2 cup water, along with mirin, honey or sugar. Turn heat to low, cover and simmer about 30 minutes, until pork is fairly tender. Add shiitakes, stir, and cook about 10 more minutes, until pork is quite tender.
- Uncover, raise heat to high, and cook, turning pieces frequently, until liquid is reduced to a saucy consistency. Discard ginger and garlic if you like, and serve over white rice.
BRAISED BOK CHOY AND SHIITAKES
Steps:
- In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor.
BRAISED SHIITAKES WITH SHRIMP STUFFING
We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins). Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results. Look for shiitakes with caps that have rounded edges to better hold the stuffing. Active time: 25 min Start to finish: 1 hr
Yield Makes 4 (first course) servings
Number Of Ingredients 20
Steps:
- Soak porcini in hot water in a glass measure until softened, about 30 minutes. Pour liquid through a paper towel-lined sieve into a small bowl to remove grit. Discard solids.
- Put stuffing ingredients in a bowl and stir together in one direction with your hand until well blended.
- Arrange shiitake caps, smooth sides down and close together, on a work surface. Put 1 teaspoon cornstarch in a fine sieve, then dust tops of mushrooms. (This will help stuffing adhere.) Stuff shiitake caps with shrimp mixture, packing gently.
- Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
- Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes. Carefully turn mushrooms over and cook 2 minutes more.
- Add ginger and garlic to pan (between mushrooms) and cook 1 minute. Pour in reserved sauce mixture and bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
- Transfer mushrooms to 4 small plates and keep warm. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.
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