Equipment
Ingredients
Vegetables
- 400 g baby bok choy, halved lengthwise, washed thoroughly
- 250 g fresh shiitake mushrooms, stems removed, caps sliced 1cm thick
Aromatics
- 15 g fresh ginger, peeled and minced
- 10 g garlic, minced
- 5 g fresh hot chili pepper, finely sliced
- 20 g scallions, thinly sliced, white and green parts separated
Glaze and Cooking Oil
- 45 ml soy sauce
- 45 ml vegetable broth
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- 15 ml maple syrup
- 5 g cornstarch
- 15 ml neutral cooking oil
- 5 g toasted sesame seeds, for garnish
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the soy sauce, vegetable broth, toasted sesame oil, rice vinegar, maple syrup, and cornstarch until smooth. Set aside.
Heat a large wok or skillet over medium-high heat. Add the neutral oil. Once the oil is shimmering, add the sliced shiitake mushrooms. Cook undisturbed for 2 minutes to develop a sear, then toss and cook for another 2 to 3 minutes until softened and browned.
Push the mushrooms to the edges of the pan. In the center, add the minced ginger, garlic, fresh chili pepper, and the white parts of the scallions. Stir-fry for 30 to 60 seconds until highly fragrant.
Add the halved baby bok choy to the wok. Toss gently with the mushrooms and aromatics for 1 minute so the leaves begin to wilt.
Give the reserved sauce mixture a quick stir to lift any settled cornstarch, then pour it into the wok. Cover immediately with a lid and let steam for 2 minutes to cook the thick stems of the bok choy.
Remove the lid. Toss the vegetables vigorously in the sauce for 1 more minute until the liquid reduces to a thick, glossy glaze that coats the bok choy and mushrooms. Remove from heat.
Transfer the glazed vegetables to a serving platter. Garnish with the remaining green parts of the scallions and toasted sesame seeds. Serve immediately on its own or over steamed rice.
Chef's Notes
- Washing baby bok choy correctly is crucial. Slice them in half first, then submerge in cold water. Dirt hides deep within the base of the stems.
- For maximum mushroom flavor, dry-sear the shiitakes before adding the aromatics. Letting them sit undisturbed allows them to brown beautifully instead of steaming.
- If you want to prepare this in advance for a holiday meal, wash and cut the vegetables, mince the aromatics, and mix the sauce up to 24 hours ahead. Cooking will then take less than 10 minutes.
- To make this dish a heartier main course, fold in cubed firm tofu or edamame during the final simmering phase.
Storage
Refrigerator: 3 days — Store in an airtight container. Bok choy will lose some crispness over time.
Reheating: Reheat gently in a skillet over medium heat until just warm to maintain the texture of the vegetables.
