I like to try to include green vegetables in my meals whenever I can and I really like mushrooms. When I came across this dish for baby boy choy with shiitake mushrooms that combines the two I bookmarked it immediately to try later. Given the Asian flavours and the fact that mushrooms go really well with steak, I thought that it would make a perfect side for the sichuan peppercorn steak . This side dish was a breeze to pull together; you simply saute the shiitake mushrooms, add the liquids to form the sauce and pour it over the steamed baby bok choy. The shiitake mushroom sauce was really tasty and good. It had a nice spicy heat that went really well with the mouth numbing sichuan peppercorns on the streak for a one two punch! It was nice having a bite of steak followed by a bite of the spicy mushrooms. What a tasty way to enjoy your green vegetables. I will definitely be making this again.
Baby Bok Choy with Shiitake Mushrooms
- 1 tablespoon oil
- 4 ounces shiitake mushrooms (stemmed and sliced)
- 2 cloves garlic (chopped)
- 2 teaspoon ginger, grated/minced
- 1/4 cup vegetable broth (or chicken broth)
- 1 tablespoon light soy sauce
- 1 teaspoon chili sauce (optional, to taste)
- 3 large baby bok choy (the thick end of the stem removed, rinsed and steamed)
- 2 green onions (sliced)
- 1 teaspoon sesame oil
- Heat the oil in a pan.
- Add the mushrooms and saute for about 7 minutes.
- Add the garlic and ginger and saute until fragrant, about a minute.
- Add the broth and deglaze the pan.
- Add the soy sauce and chili sauce and simmer to reduce the sauce to the thickness that you desire.
- Add the sesame oil and remove from heat.
- Pour the mushroom sauce over the bok choy and garnish with the green onions.
I love baby bok choy. Yours looks very tasty!
Kevin, thanks for a most delicious year! Each of your posts has been an inspiration and totally drool-worthy!
Happy New Year to you my friend!
I am so jealous of that bowl of pho!
Love the baby bok choy! I bet it tasted great with the steak!
After all those meat preparations last week,this veggies would have been a relief !! Mushrooms are everyone’s fav i think.btw,this is absolutely a new recipe for me.thanks
Lorraine E says
Looks delicious and healthy Kevin! 🙂
Kevin: I am glad that you liked the bok choy recipe. I have a few Sichuan recipes that I have been meaning to try….Happy New Year!
Looks delicious Kevin!
I love serving my stirfrys over greens, and this is perfect. I LOVE mushrooms. Thanks for the ideas!
ooh, i think i’d like this way of preparing it, i’ll add it to my list 🙂
j & j dish it out says
My husband is Asian and we enjoy Bok Choy in every which way you can imagine. This is a new way for me. I’m so excited to try it. It looks YUMMY!
I love baby bok choy! I’m marking this one to try… might have to cut the heat a bit if I want my little guys to eat it though. My husband would love the spice!
Happy New Year!
Love this combo of bok choy and shiitake. Haven’t had it in a while…thanks for the reminder!
Every Gym's Nightmare says
Oy, I’ve got to try this one right away, too! (Just discovered your blog, and love it, can you tell?). I’m a huge fan of greens and shiitakes.
I love bok choy and mushrooms, so this is perfect!
This dish looks delicious, healthy and beautiful.The only sad thing is, there is no bok choy in my town:(
love this bak choy..good choice!! Happy New Year to you Kevin!
Scott at Real Epicurean says
Beautiful. I’m all for something a little lighter post Christmas!
This looks fantastic. I’d toss in some tofu and make it a main course!
Kevin, that dish looks marvelous! I’d love to try it sometime. If I only had shiitake mushrooms, I could make it right now!
Happy New Year!
Mrs Ergül says
One word. WOW!
Yum great side dish!
oh wow! I am definitely going to make this! Off to the Asian supermarket now! Love your food, love your blog!
Very nice! I’ve made something similar which I want to repeat, but baby bok choy isn’t often in my markets.
Happy New Year!
As you did, I will be bookmarking this recipe to try later. Thanks for sharing!
Hajimemashite…I’m an international graduate student in Miami from Japan. I’m happy to find your blog. I am not good at cooking but I am trying to cook Japanese food by using things I can buy at regular americaan supermarkets. Your recipes are wonderful. In Japan, we often eat “Grilled Shiitake with Soy source and Butter” at home. It is mother’s taste, not at restaurant.
You are a great creater!
Pal Ashford says
Should the ginger be sliced, diced, chopped or did you want it from a jar since it’s a teaspoon increment. You also have 1/4 of vegetable soup. 1/4 of what? A cup, a container?
The ginger should be grated or minced and it should be 1/4 cup of broth. (I have edited the recipe.) Enjoy!
Pal Ashford says
I made this. I found the mushrooms, garlic, ginger, soy sauce, chili sauce, green onions and sesame oil (I added a pinch of sugar as the sauce was a bit too harsh) were very flavorful. Due to the instructions of steaming the bok choy before hand, however, made the bok choy bitter tasting. I would recommend sauteeing the bok choy in with the other ingredients in order to make it more flavorful rather than pre cooking it and then just pouring the sauteed vegetables on top of it. I found that most bok choy with mushroom recipes call for the boy choy to be sauteed with the other ingredients.