Bok Choy with Spicy Mushrooms
- 1 lb bok choy
- 4-5 dried Po Wing Hong shiitake mushrooms
- 1 tsp salt
- 1-2 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- ½ inch fresh ginger, finely chopped
- 1 tbsp Junzi Kitchen chili oil
- 1 tsp shaoxing wine, optional
- Toasted sesame seeds, to garnish
Recipe (serves 2 to 4)
- Soak the mushrooms in warm water for 20-30 minutes until softened
- Bring a large pot of water to boil and add salt
- Cut the bok choy in half lengthwise. Separate some of the larger leaves from the stem (this makes it easier to cook evenly).
- When the water comes to a boil, blanch all the bok choy leaves and stems for 1 minute, then scoop out and let drain
- Remove the mushrooms from the soaking liquid and cut into small pieces
- Add oil and minced garlic into a wok or large frying pan, then turn on heat. When lightly sizzling, add the blanched bok choy, tossing them to coat. Saute for 1-2 minutes and transfer to a serving plate.
- Pour more oil into the pan and saute the mushrooms with the chili oil and cooking wine for 2 minutes. Scatter on top of the bok choy along with a sprinkle of toasted sesame seeds.