Mushrooms with Braised Rape
Stuffed dried shiitake mushrooms simmered with minced meat and served over tender bok choy in a savory sauce.
Story
This dish combines the earthy aroma of rehydrated mushrooms with the fresh, green snap of blanched bok choy. The savory sauce, thickened to a glossy sheen, ties the juicy stuffed mushrooms and the crisp vegetables together for a comforting and balanced meal.
Ingredients
Dried shiitake mushrooms
to taste
Bok choy
to taste
Minced meat
to taste
Salt
to taste
Soy sauce
to taste
MSG
to taste
Garlic
to taste
Scallion
to taste
Sichuan pepper powder
to taste
Starch
to taste
Instructions
1
Step 1
Soak the dried shiitake mushrooms in advance and remove the stems; add a little salt, soy sauce, and Sichuan pepper powder to the meat filling, mix well, and stuff into the mushrooms.
2
Step 2
Wash the bok choy clean; boil water in a pot, add a little oil and salt, add the vegetables to blanch once the water boils, then remove and arrange on a plate.
3
Step 3
Heat oil in a pot and sauté the green onion and garlic until fragrant; add soy sauce and salt along with the mushroom soaking water and bring to a boil; add the stuffed mushrooms and meat, simmer for ten minutes, then remove the stuffed mushrooms and place into the bok choy plate.
4
Step 4
Add starch to the remaining sauce in the pot to thicken it, finally add MSG, pour into the plate, and it is done!
