Chewy Shiitake Mushroom and Crisp Bok Choy Stir-Fry
Chewy Shiitake Mushroom and Crisp Bok Choy Stir-Fry
A Delicious Chinese-Style Stir-Fry Featuring Shiitake Mushrooms and Bok Choy
This dish is a delight with whole shiitake mushrooms offering a wonderfully chewy texture and a burst of juicy flavor! Paired with refreshing bok choy, it cleanses the palate with its bright taste, making it irresistible to keep eating. Though they might seem like an unlikely pair, these two ingredients complement each other perfectly, creating a harmonious flavor profile. This stir-fry offers a triple treat: a feast for the eyes with vibrant colors, a joy for your taste buds with contrasting textures, and a delightful culinary experience!
Main Ingredients- 240g Bok Choy
- 220g Shiitake Mushrooms
- 10cm White part of Leek, julienned
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Oyster Sauce
- 1/2 tsp Salt
- 6 Tbsp Chicken Broth
- 1 Tbsp Cornstarch
- 2 Tbsp Water
Cooking Instructions
Step 1
Wash the bok choy thoroughly. Cut smaller ones in half and larger ones into thirds, keeping the pieces substantial. This size helps maintain a pleasant crispness after cooking.
Step 2
Separate the stems from the caps of the shiitake mushrooms. If the mushroom caps are very large, cut them in half. Using whole or larger pieces ensures a satisfyingly chewy bite.
Step 3
Bring a pot of water to a rolling boil and add 1/3 Tbsp of salt. Blanch the bok choy for about 1 minute and 30 seconds. The goal is to keep it vibrant green and delightfully crisp.
Step 4
Next, add the shiitake mushrooms to the boiling water and cook over medium heat for about 2 minutes. Be careful not to overcook them, as they can become mushy.
Step 5
Immediately transfer the blanched bok choy and shiitake mushrooms into a bowl of cold water. This shock in cold water helps to lock in their fresh color and crisp texture.
Step 6
Drain the vegetables from the cold water and let them sit in a colander to remove excess moisture. Rinsing them 2-3 times under cold water is also beneficial.
Step 7
Gently squeeze the blanched vegetables by hand to get rid of any remaining water. Ensuring they are well-drained prevents the stir-fry from becoming watery and allows the seasonings to adhere better.
Step 8
Heat 2/3 Tbsp of cooking oil in a preheated frying pan over medium heat. Add 1/2 Tbsp of minced garlic and half of the julienned white leek. Sauté until the garlic is fragrant and lightly golden, being careful not to burn it.
Step 9
Once the garlic aroma is noticeable, add the blanched bok choy, 1/2 tsp salt, and 2 Tbsp of chicken broth. Stir-fry for about 2 minutes. Prepare the cornstarch slurry by mixing 1 Tbsp cornstarch with 2 Tbsp water. Add 1.5 Tbsp of this slurry to the pan and stir quickly to thicken. The bok choy portion is now complete.
Step 10
Using the same frying pan, add a little more cooking oil, the remaining minced garlic, and the remaining julienned white leek. Stir-fry over medium heat until fragrant. Add the shiitake mushrooms, 1/2 Tbsp oyster sauce, and 4 Tbsp chicken broth. Stir-fry for about 4-5 minutes, allowing the mushrooms to absorb the flavors. Gradually add the cornstarch slurry while stirring until the sauce reaches your desired consistency. The shiitake mushroom portion is now finished.
Step 11
Beautifully arrange the cooked bok choy and shiitake mushrooms on a serving plate. Your vibrant and flavorful stir-fry, a delightful combination of textures and tastes, is ready to be enjoyed!
