Bok choy is a versatile vegetable used in many Chinese dishes. You will find it chopped in dumplings, added to bowls of noodles for a pop of colour or served as a main vegetable dish. These jade-green bulbs are easy to prepare and will brighten any winter meal with just a hint of sweetness.
For the shiitake mushroom water, I’ve learned to always keep a jar of mushrooms soaking in the fridge. It provides incredible umami and is good to have on hand for making miso soup, mapo tofu or replacing vegetable stock in dishes.
Preparation
¼ cup mushroom water
5 pieces bok choy (Shanghai or variety of choice), washed
3 tablespoons vegetable oil
½ tablespoon ginger, peeled and minced
1 tablespoon garlic, peeled and minced
¼ Shaoxing wine, or sake or rice wine
3 tablespoons light soy sauce
Salt, to taste
Green onions, sliced for garnish
Instructions
Soak five shiitake mushrooms in hot water for 30 minutes or in the refrigerator overnight.
Halve or quarter the bok choy, depending on size and preference.
Heat a large work or pan over medium heat and add the vegetable oil. Add the ginger and sauté for 30 seconds, then add the garlic and fry until fragrant and golden. Add the bok choy and turn the heat to high. Pour in the Shaoxing wine and cook for 1 minute. Add the soy sauce and mushroom water. Turn the bok choy over, cover the pan and cook for 2 to 3 minutes.
Remove cover, add salt to taste and stir. You can add cornstarch to make a slurry or enjoy it as is. Garnish with sliced green onions and serve immediately.
