Sunday, May 16, 2010
Baby Bok Choy & Shitake Stir Fry
Baby Bok Choy & Shitaki Mushroom Stir Fry
Adapted from Basic Thai Cooking
Prep Time: 10 minutes
Cook Time: 5 minutes
Baby bok choy, bottoms, trimmed, rinsed well of sand, drained dry – amount depends on the size – remember that they shrink a bit in the cooking. This time, I found packages of tiny bok choy – one package would feed 2-3 people. If you find the larger bunches, figure on 1 bunch per person, chop into 2” pieces.
1 cup dried shitaki mushrooms
1-2 tbsp vegetable oil
2 cloves garlic, minced
1” piece of fresh ginger, peeled and grated
3 tbsp oyster sauce
2 tbsp sweet chili sauce ( more if you like more heat)
1 tsp sesame oil
Variations to vegetables – baby corn cobs, sugar snap peas, trimmed and julienned, small broccoli spears, asparagus, sweet red bell peppers…and/or anything else you like
1. Place the shitake mushrooms in a small deep bowl and cover with boiling water. You might need to place another bowl or plate set over the mushrooms to keep them submerged. Let stand for 5 minutes – or the time it takes to prepare the rest of the ingredients.
2. Prepare all the ingredients in small bowls to have ready for cooking which really takes less than five minutes. Garlic & ginger in one, oyster sauce, chili sauce & sesame oil in another. Cut the vegetables into 2” chunks. Drain the mushrooms and reserve the liquid in case the sauce dries up before the vegetables are soft. When slicing the shitake remember to remove the remnants of the stem if it feels tough.
3. Heat the oil over medium heat in a large skillet or wok. Add the garlic and ginger and sauté until you get that wonderful aroma – about 1-2 minutes. Turn the heat up to high and add the vegetables and sauce. Toss and continue to sauté for 2-3 minutes.
Taste for seasoning and serve.