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Glazed Shiitakes With Bok Choy

5.0(2205)

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.

by David Tanis

Open original recipe

Dinner, Easy, Lunch, Quick, Vegetables, Side Dish

Servings

(6–8)

Total time

30 min

Calories / serving

119 kcal

Ingredients (12)

serves

2 pounds baby bok choybok-choy
3 tablespoons vegetable oilvegetable-oil
3 small dry red Chinese hot pepperspepper
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and peppersalt-and-pepper
4 garlic cloves, mincedgarlic
1 tablespoon grated gingerginger
1 tablespoons sugarsugar
1 teaspoon sesame oilsesame-oil
3 tablespoons tamari or soy saucetamari
6 scallions, sliced diagonally, for garnishscallion
1 tablespoon roasted sesame seeds for garnish (optional)

Instructions (3 steps)

01Bring 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.
02Put 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.

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cooking.nytimes.com

Glazed Shiitakes With Bok Choy

5.0(2205)

by David Tanis

Open original recipe

Dinner, Easy, Lunch, Quick, Vegetables, Side Dish

Servings

(6–8)

Total time

30 min

Calories / serving

119 kcal

Ingredients (12)

serves

2 pounds baby bok choybok-choy
3 tablespoons vegetable oilvegetable-oil
3 small dry red Chinese hot pepperspepper
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and peppersalt-and-pepper
4 garlic cloves, mincedgarlic
1 tablespoon grated gingerginger
1 tablespoons sugarsugar
1 teaspoon sesame oilsesame-oil
3 tablespoons tamari or soy saucetamari
6 scallions, sliced diagonally, for garnishscallion
1 tablespoon roasted sesame seeds for garnish (optional)

Instructions (3 steps)

01Bring 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.
02Put 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.

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Rich recipe — supports nutrition-aware planning.