26 December 2014

Baby Bok Choy in Mushroom Gravy

Oh, so much pork and potato and cookies and UNCLE!  It's time to clean up a little, don't you think?  I happen to have just the thing (pictured here with baked tofu, but you can leave that out if you want):

Baby Bok Choy in Mushroom Gravy

Serves 4

1 teaspoon sesame oil
1 pound baby bok choy, trimmed and cut in half lengthwise
8 oz. white button mushrooms, thickly sliced
8 oz. dried shitake mushrooms
2 small shallots, thinly sliced
1 teaspoon grated ginger
2 teaspoons Chinese black bean paste
1 tablespoon seasoned rice vinegar
1 tablespoon red miso paste
1 heaping tablespoon cornstarch
Toasted sesame seeds for garnish
Jasmine rice for serving

Place the dried shitakes in a medium sauce pan with 2 cups of salted water  Bring to a boil; lower heat and simmer 20 minutes, or until mushrooms are tender.  Remove the mushrooms and thinly slice them; reserve the cooking and set aside.

In a large skillet, heat the oil over medium heat.  Add the shallots and cook until tender, about five minutes.  Add mushrooms and ginger and continue to cook until button mushrooms are tender and have given off their liquid, about 10 minutes.

Meanwhile, add the black bean paste, rice vinegar, and miso paste to the leftover mushroom cooking liquid and whisk to incorporate.  In a separate small bowl, whisk together the cornstarch and 2 tablespoons cold water into a smooth liquid.  Add this to the sauce and whisk to incorporate thoroughly.

Add the sauce to the skillet with the mushrooms and stir constantly until it thickens.  If the sauce becomes too thick, add a little bit of water.  Reduce heat to low and stir in the baby bok choy.  Cover and gently steam until the bok choy begins to wilt but still retains a bright green color, about 10 minutes.

Serve over rice and garnish with toasted sesame seeds.

PS--Happy Boxing Day, UK!