- 30 minutes
-
Yield6 to 8 servings
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.
Ingredients
-
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)
Preparation
- 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.
