Bok Choy & Shiitake Mushroom Stir-fry
Enough cannot be said about the pairing of fresh green leafy vegetables with mushroom, particularly shiitake mushroom. Shiitake mushrooms are high in an amino acid named eritadenine, which has been shown to greatly reduce high cholesterol levels. Another component in shiitake called lentinan has been proven to prolong the survival of cancer patients. And bok choy of course is high in vitamins A and C, beta carotene and fiber. Here’s an easy recipe for a nutritious and delicious vegetable dish.
2 1/2 ounces dried shittake mushroom (substitute with fresh shiitake mushroom)
4 good sized whole bok choy, stems trimmed and leaves rinsed
2 tablespoons olive oil
8 large garlic cloves minced
4 tablespoons fish sauce
3 1/2 tablespoons sweet soy sauce
3 tablespoons water
Dash of sesame oil (optional)
If you’re using fresh shiitake, skip to the next step. Soak the dried shiitake mushrooms in hot water for 1/2 hour or until entire mushroom is soft to the touch; be sure to turn over and squeeze the mushrooms gently after the first 15 minutes to ensure they are evenly absorbing the water.
Chop the bok choy leaves into bite size pieces, approximately 1 inch pieces. Set aside.
Squeeze the shiitake lightly to drain excess water; cut into thin strips 1/3 inch wide. An average mushroom should yield 4-6 strips; set aside with the bok choy.
In a wok heat the olive oil on high heat. Stir-fry the garlic until light golden and fragrant for about 1 to 2 minutes. Carefully add the bok choy and shiitake one big handful at a time (take care as splattering will occur). Make sure to thoroughly stir under all the bok choy and shiitake so the garlic does not burn at the bottom.
Add the fish sauce, sweet soy sauce and water; stir until well mixed for just another 1 to 2 minutes. The bok choy leaves should be wilted and stalks tender but crisp. Do not overcook; the entire stir-fry should not take more than a few minutes from the moment the vegetables and mushrooms hit the wok. Before plating, you can drizzle a dash of sesame oil for extra fragrance and flavor.