Braised Chinese Mushrooms with Bok Choy

Method9 steps · about 1 hr

1. 1

   Step 1: Wash the dried shiitake mushrooms (3 oz) twice, gently scrubbing away dirt. Cover with enough warm drinking water at 40–50°C and soak for about 30 minutes. Mix heated drinking water with cool drinking water to reach that temperature. Weigh down floating mushrooms if needed. Reserve at least 2 cups plus 1 tbsp of the soaking liquid for the braise and slurry.

   30-minute mushroom soak · 30 minUses 3 oz dried shiitake mushrooms · Drinking water for rinsing and soaking mushrooms; reserve at least 2 cups plus 1 tbsp soaking liquid

   
2. 2

   Step 2: Trim hardened, dirty ends from the baby bok choy (1 lb). Split larger stem bunches with a lengthwise slit and pull the plants apart. Wash and soak in a bowl of separate clean water while preparing the aromatics.

   Uses 1 lb baby bok choy · Clean water for washing and soaking bok choy

   
3. 3

   Step 3: Peel and trim the 3 garlic cloves; cut each into 3–4 pieces. Cut the 4 thin ginger slices in half. Divide each aromatic into two equal portions for cooking the bok choy and braising the mushrooms.

   Uses 3 garlic cloves, divided · 4 thin ginger slices, divided

   
4. 4

   Step 4: Swish the soaked bok choy in its washing water, checking especially near the stem bases. Discard dirty water, rinse the bok choy again and drain.

   Uses Bok choy in washing water

   
5. 5

   Step 5: Cut off and discard the rehydrated mushroom stems. Squeeze excess water from the mushroom caps and set aside. Keep the soaking liquid for the 2-cup braise dose and approximately 1 tbsp for the slurry.

   Uses Rehydrated mushrooms and reserved soaking liquid

   
6. 6

   Step 6: Mix the 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1/2 tsp salt and the separate 1 tsp sauce wine. For the vegetarian route use vegetarian oyster sauce and omit chicken bouillon later, optionally substituting a pinch of MSG.

   Uses 2 tbsp oyster sauce; vegetarian oyster sauce is an alternative · 1 tbsp light soy sauce · 1 tsp dark soy sauce · 1 tsp sugar · 1/2 tsp salt for sauce · 1 tsp Shaoxing cooking wine for sauce

   
7. 7

   Step 7: Heat a wok over medium heat with 1 tbsp of the divided oil (2 tbsp). Stir-fry half the prepared garlic and half the ginger for about 90 seconds, until fragrant. Add the 6 cups boiling water and salt to taste; this salt is separate from the measured sauce salt. Bring to a rolling boil over high heat, add the cleaned bok choy and cook about 2 minutes, until leaves are bright green and stems begin to soften, adjusting for your preferred texture. Transfer to separate ice water to stop cooking, then drain thoroughly. Discard the cooking water from the wok.

   Uses 2 tbsp oil, divided · Half the prepared garlic · Half the prepared ginger · 6 cups water for cooking bok choy · Salt for bok-choy cooking water, to taste; source amount unspecified · Clean drained bok choy · Ice water for cooling cooked bok choy

   
8. 8

   Step 8: Wipe the wok dry. Over low heat add the remaining 1 tbsp oil and the remaining halves of garlic and ginger; fry for 40–50 seconds until fragrant. Add the prepared mushrooms and stir-fry for 50–60 seconds. Add the separate 1 tsp braising wine, 2 cups reserved mushroom soaking liquid and the prepared sauce. Bring to a boil over high heat, then braise gently over low heat for 10–15 minutes, until a chopstick pierces a mushroom easily. During braising, arrange the cooked bok choy on a serving dish with stems facing outward and leaves toward the centre. Taste the mushroom sauce, then add chicken bouillon gradually as desired, up to the authored 1/2 tbsp; reserve any unused bouillon. For the vegetarian route omit it or use the optional pinch of MSG instead. Stir the 1 tsp cornstarch with approximately 1 tbsp reserved mushroom liquid, the source 1:3 ratio. With the wok over low heat, slowly stir in the slurry. Increase heat and return to a boil until thickened, then add the 1 tsp sesame oil.

   10–15-minute mushroom braise; finish the sauce afterward · 15 minUses 2 tbsp oil, divided · Remaining half of prepared garlic · Remaining half of prepared ginger · Prepared mushrooms · 1 tsp Shaoxing cooking wine for braising · Reserved mushroom liquid for braise · Prepared sauce · Chicken bouillon: add gradually to taste, up to 1/2 tbsp; reserve unused

   
9. 9

   Step 9: Arrange the cooked mushrooms cap-side up in the centre of the bok-choy wreath, over the leaves. Pour the remaining mushroom sauce over the mushrooms and serve.

   Uses Braised mushrooms and thickened sauce · Plated bok-choy wreath