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Baby Bok Choy With Mushrooms
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Ingredients:
3 Head Baby Bok Choy
2 Portobello Mushroom, or other
3 Green Onion
1 Tbs. Sesame Oil
1 Tbs. Olive Oil
2 Cloves Garlic
1 Shallot
1/2 Ounce Ginger
1 Cup Vegetable Stock
2 tsp. Miso Paste
1 Tbs. Soy Sauce
1 Tbs. Rice Vinegar
1 Pinch Crushed Red Pepper
1 Pinch Sesame Seeds
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Beautiful Baby Bok Choy
About 6-8 inches long.
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Cut each head of bok choy in half.
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Wash and rinse in plenty of cold water.
Note:
For this particular batch of bok choy I needed to change the water four times because they were so full of sand.
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Remove from water when they are clean.
No need to drain them as they will be steamed.
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Using a damp towel, wipe any visible dirt off of the mushrooms.
Slice mushrooms about 1/4 inch thin.
I discard the stem of the portobello.
You can use any other kind of mushroom if you like.
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Rinse off green onions and cut into thirds.
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Peel garlic, shallot and ginger.
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Place garlic, shallot and ginger onto a cutting board.
Start chopping them into smaller pieces.
Keep chopping until they are minced into tiny pieces.
Remove from cutting board and reserve.
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Place pan over medium-high heat on the stove.
Add sesame and olive oils.
Heat oils until hot but not smoking hot.
They give off a great smell as they heat.
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Place mushroom slices into the pan, one by one.
Add the green onions to one side.
Sprinkle the chopped garlic-ginger-shallot mixture all over the other ingredients
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After about a minute, turn the mushroom slices over.
Do the same with the green onion pieces.
Remove pan from the heat and let mushroom finish cooking in the hot pan.
Don't worry about the chopped ingredients; some will be in the pan and some will be on the mushrooms.
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Remove mushrooms and green onions from the pan and reserve until needed.
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Add to the pan, mix and bring to a boil:
Vegetable Stock
Miso Paste
Soy Sauce
Rice Vinegar
Crushed Red Pepper
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As soon as the liquid starts to boil, add the bok choy to the pan.
Cover the pan and steam/cook the bok choy for exactly four minutes.
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Remove cooked bok choy from the pan and place onto a serving platter.
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Add mushrooms and green onions back to the pan.
Cook and stir for a few seconds, until ingredients are nice and hot.
Pour and scrape everything from the pan over the bok choy and serve.
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