Glazed Shiitake Mushrooms with Bok Choi and Sesame


Salt and Pepper

2 lbs. bok choi

3 tablespoons vegetable oil

3 small dried red chile peppers

1 lb. shiitake mushrooms, stems removed

4 garlic cloves, grated or minced

1 tablespoons grated fresh ginger

1 tablespoon sugar

1 teaspoon toasted sesame oil

3 tablespoons soy sauce

6 scallions, sliced on the diagonal

1 tablespoons toasted sesame seeds


Bring a large pot of well salted water to a boil. Meanwhile, cut off and discard the tough stems ends of the bok choi if there are any. Separate the leaves, rinse and drain. Drop the bok choi leaves into boiling water and blanch for 1 to 2 minutes, until barely cooked. Drain and spread out on a towel-lined baking sheet to cool, then arrange the leaves in one layer in a shallow baking dish and set aside. Put a large wok or cast-iron skillet over high heat. Add the vegetable oil and heat until nearly smoking, then add the chiles and shiitake caps, stirring to coat. Season lightly with salt and black pepper and stir fry for 2 minutes. Reduce the heat slightly, add the garlic, ginger, sugar, sesame oil, and tamari, and stir fry for 1 minute. Spoon the shiitakes and pan juices over the bok choi. Serve at room temperature or reheat, covered with foil, for 10 - 15 minutes in a 400 degree oven. Garnish with scallions and sesame seeds.

meal or course
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