Braised Shiitake Mushrooms with Bok Choy冬菇扒菜膽
A simple yet elegant vegetarian dish featuring tender braised shiitake mushrooms and vibrant bok choy hearts in a delicate, savory sauce.
01Ingredients
- 10 large dried shiitake mushrooms
- 500g bok choy hearts
- 2 slices ginger
- 2 cloves garlic, sliced
- 1 tbsp cooking oil
- 200ml mushroom soaking water (strained)
- 1 tbsp vegetarian oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch slurry (1/2 tbsp cornstarch mixed with 1 tbsp water)
Nutrition (per serving)156kcal
- Protein6.2g
- Carbs18.5g
- Fat6.8g
Fiber 3.1 gSodium 412 mg
02Steps
- Soak dried shiitake mushrooms in warm water for at least 30 minutes until soft. Squeeze out excess water, trim stems, and reserve the soaking water (strained).
- Blanch bok choy hearts in boiling water for 1-2 minutes until tender-crisp. Drain and arrange on a serving plate.
- Heat cooking oil in a wok over medium heat. Sauté ginger and garlic until fragrant.
- Add rehydrated shiitake mushrooms to the wok and stir-fry for 1 minute.
- Pour in mushroom soaking water, vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
- Cover the wok and braise for 10-15 minutes until mushrooms are tender and flavorful.
- Stir in cornstarch slurry to thicken the sauce to your desired consistency. Pour the sauce and mushrooms over the blanched bok choy. Serve immediately.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.