Glazed Shiitake Mushrooms With Bok Choy

The State of Washington, culinarily speaking, is apples, cherries, wheat. It is wild salmon, crabs, oysters and mussels. And it is mushrooms, a plethora of them. Western Washington’s coastal rainy climate means there are evergreen forests and woodlands galore, which is a boon for avid mycologists, foragers and hunter-gatherers. But the cultivation of mushrooms, especially shiitakes, is a thriving business throughout the state, too, and these can be found simply by going to the grocery store.

Many restaurants there use a pan-Asian palette of ingredients, influenced in part by the Asian-American communities that make up a significant part of the state’s population. Though it may not immediately conjure images of Thanksgiving, this woodsy-looking dish pays tribute to those flavors, and the spirit of cultural mashups on the holiday table: gorgeous glazed shiitakes and tender green bok choi sparked with ginger, sesame and hot pepper.

Ingredients

  • 2 pounds baby bok choy
  • 3 tablespoons vegetable oil
  • 3 small dry red Chinese hot peppers
  • 1 pound shiitake mushrooms (about 4 dozen), stems removed
  • Salt and pepper
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoons sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons tamari or soy sauce
  • 6 scallions, sliced diagonally, for garnish
  • 1 tablespoon roasted sesame seeds for garnish (optional)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      135 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 609 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. 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. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
  2. 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.
  3. Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

30 minutes

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