Braised Mushroom with Bok Choy (香菇菜心)

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: For the hot-water (500 ml) route, soak the 50 g dried shiitake mushrooms in 500 ml hot water until fully soft and plump. Allow about 1 hour for small mushrooms, longer if necessary; prepare the bok choy and other ingredients while they soak.

   Soak dried shiitake · 60 minUses 50 g dried shiitake mushrooms · 500 ml hot water for soaking the dried mushrooms

2. 2

   Step 2: Lift out the rehydrated mushrooms and squeeze excess water back into the soaking bowl. Keep the soaking liquid. Trim off and discard the tough stems, then set the mushroom caps aside.

   Uses Rehydrated shiitake and their soaking liquid

3. 3

   Step 3: Wash the 400 g bok choy thoroughly under running water without separating the leaves. Cut each cluster in half lengthwise.

   Uses 400 g bok choy · Running water for washing the bok choy

4. 4

   Step 4: Bring plenty of blanching water to a full boil in a wok or pot. Add the 1 tsp salt and ½ tbsp from the divided oil (½ tbsp) allowance. Add the halved bok choy and cook for about 40 seconds, just until the leaves wilt while the stalks remain crisp. Pour into a colander and drain well.

   Blanch bok choy · 1 minUses Plenty of water for blanching the bok choy · 1 teaspoon salt · ½ tbsp oil for blanching · Washed halved bok choy

5. 5

   Step 5: Heat a clean wok, or empty and dry the blanching wok. Add the remaining 1 tbsp neutral oil and the four minced garlic cloves. Fry until fragrant, add all the prepared mushroom caps, then stir-fry for about 20 seconds.

   Stir-fry shiitake · 1 minUses 1 tbsp remaining oil for mushrooms · 4 cloves garlic (minced) · Trimmed rehydrated shiitake caps

6. 6

   Step 6: Measure 250 ml of the retained mushroom soaking liquid, leaving any sediment behind, and pour it slowly into the wok. Once it starts boiling, add 2 tbsp oyster sauce, ½ tsp dark soy sauce and ¼ tsp sugar. Simmer uncovered over medium-low heat for about 5 minutes.

   Simmer mushrooms · 5 minUses Garlic-fried mushroom caps · 250 ml retained mushroom soaking liquid, sediment excluded · 2 tbsp oyster sauce · ½ teaspoon dark soy sauce · ¼ teaspoon sugar

7. 7

   Step 7: Mix the 1 tbsp cornstarch with the separate 2 tbsp slurry water until smooth. Stir again immediately before pouring it into the simmering mushrooms, together with the dash of sesame oil. Stir and simmer until the sauce thickens enough to coat a spatula.

   Uses Braised mushrooms and sauce · 1 tbsp cornstarch for the slurry · 2 tbsp water for the cornstarch slurry · 1 dash sesame oil

8. 8

   Step 8: Arrange the drained bok choy on a serving plate. Pour all the mushrooms and sauce over it and serve warm as a side dish.

   Uses Drained blanched bok choy · Braised mushrooms with thickened sauce