QUICK DISH/ VEGAN / DAIRY-FREE / GLUTEN-FREE
March 4, 2021
Bak-choy (Shanghai Green) and Shiitake mushrooms are two beautifully aromatic ingredient. In this recipe, a little freshly steamed rice is flavored in the wok with the vegetables; the end result is a warm and balanced meal, with one of the most-loved and distinctive flavors of Chinese cooking.
Bok-choy is a fast-cooking vegetable (like most Asian greens), so get everything ready before heating the wok. This is my first time making this dish; turned out it needs a lot less rice (or a lot more vegetables) than I expected. I had to cook another batch of vegetables to add to the mix. I also added a little bell pepper to the veggie combo, although it is entirely optional.
BOK-CHOY, SHIITAKE AND RICE
QUICK DISH/ NON-VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
MAKE 2 to 3 servings PREP 10 min plus soaking COOKING 5 min
- 1 bunch (350g) Bok-choy (Shanghai Green)
- 4 to 6 Shiitake mushrooms, soak for about 20 minutes
- 200g-250g steamed white or brown rice (made from about 1/2 cup of uncooked rice)
- 1 tbsp finely chopped fresh ginger
- 1/2 to 1 red bell pepper (optional)
- 1.5 tbsp cooking oil
- 1 tbsp soy sauce
- a sprinkle of sesame seeds
- a sprinkle of salt if needed
- Cut the Bok-choy leaves off the stems and shred the leaves. Dice the Bok-choy stems, Shiitake mushroom and bell pepper into small pieces of a similar size.
- Heat a large wok on high heat, add the oil, sauté the sesame seeds, Shiitake mushrooms and ginger for 30 seconds. Add the Bok-choy stems and bell pepper, stir fry until the Bok-choy stems are getting soft and turning bright green, about 30 to 60 seconds. Add the Bok-choy leaves, add the soy sauce, toss all the content in the wok constantly until the leaves are soft, about 30 seconds. Add the rice, mix quickly and remove from heat.