Sautéed Mushrooms with Baby Bok Choy
A classic Cantonese stir-fry featuring earthy mushrooms paired with tender bok choy hearts, finished with a savory sauce. This dish showcases the beautiful contrast between silky mushroom caps and crisp vegetable stems.
Story
This dish gets its name from the '菜胆' or 'vegetable hearts' - the tender inner stalks of Chinese bok choy. The dual mushroom variety adds depth of flavor, while a quick braising technique brings everything together in a glossy, savory sauce.
Ingredients
White button mushrooms
200g
Fresh shiitake mushrooms
150g
Baby bok choy
400g
Garlic cloves, minced
2
Ginger, julienned
1 inch
Vegetable stock
60ml
Light soy sauce
1 tbsp
Oyster sauce
1 tbsp
Sesame oil
1 tsp
Cornstarch slurry
1 tbsp
Vegetable oil
2 tbsp
Instructions
1
Prepare the vegetables
Trim the stems of the white mushrooms and wipe clean with a damp cloth. Leave whole or halve large ones. For the shiitake, remove tough stems and cut each cap into quarters. Separate the bok choy leaves from the hearts, then trim the tough outer leaves from the hearts. Cut the bok choy hearts to uniform length, about 8cm long.
2
Blanch the bok choy
Bring a pot of salted water to a boil. Add the bok choy hearts first and cook for 1 minute until they turn bright green and start to soften. Add the leaves and cook another 30 seconds. Drain well and arrange on a serving platter, hearts in the center.
3
Stir-fry the mushrooms
Heat oil in a wok over high heat until smoking. Add the mushrooms and stir-fry for 2 minutes until they release their moisture and start to color. Add garlic and ginger, toss for 30 seconds until fragrant.
4
Build the sauce and finish
Pour in the vegetable stock, soy sauce, and oyster sauce. Bring to a gentle simmer and cook for 1 minute to let the flavors meld. Stir in the cornstarch slurry and cook until the sauce coats the mushrooms with a glossy sheen. Remove from heat and stir in sesame oil. Spoon the mushroom mixture over the arranged bok choy and serve immediately.
