Stir-Fried Shiitakes With Bok Choy
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Gorgeous glazed shiitake mushrooms and tender green baby bok choy with ginger, sesame and hot pepper work beautifully against more staid flavors, like a traditional roast chicken or turkey. They also are delicious draped over a pile of rice or served as a larger portion as a healthy salad lunch.
MAKES: 6 to 8 Servings
PREP/COOK TIME: 40 minutes
2 pounds baby bok choy
3 tablespoons vegetable oil
3 small dry red Chinese hot peppers (or a generous pinch of red chilepepper flakes)
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced (or more to taste)
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon dark sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish
1 tablespoon roasted sesame seeds for garnish (optional)
PREPARATION
Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry.
Meanwhile, put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over cooked bok choy. Serve immediately Garnish with scallions and sesame seeds, if using.
Adapted from one of Martha Rose Shulman's amazing recipes
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