Oyster mushrooms are particularly delicious and satisfying. They grow like clusters of thick, oyster-shaped leaves. Here they are paired with baby bok choy, which has a slightly bitter taste that works well with mushrooms, ginger and hoisin sauce.
Don't skip the extra step of steaming the bok choy, which will ensure that the vegetable is cooked just right.
For vegetarians: Serve over thick slices of lightly breaded and fried tofu, with steamed rice or mixed with lo mein noodles.
For non-vegetarians: Serve with hoisin glazed-grilled steak or chicken.
Servings: 4 - 6
- 1 tablespoon hoisin sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 1/2-inch piece peeled ginger root, finely grated
- 1 tablespoon bourbon (may substitute whiskey or brandy)
- 1/4 teaspoon sugar
- 1 cup plus 2 tablespoons water
- 2 pounds baby or small bok choy, cored, then separated into ribs and well rinsed; each rib cut crosswise into 3 or 4 pieces
- 1 tablespoon olive oil
- 6 to 9 scallions, white and light-green parts, cut crosswise into thin slices (1/2 cup)
- 12 ounces oyster mushrooms, stemmed (see headnote)
- 2 tablespoons cornstarch
- 2 teaspoons toasted/roasted sesame seeds, for garnish (available at Whole Foods and at Asian markets; see NOTE)
Whisk together the hoisin, sesame oil, soy sauce, ginger, bourbon, sugar and 1 cup of the water in a medium bowl.
Steam the bok choy for 3 minutes in a steamer or steam basket placed over a pot of boiling water; you might need to do this in batches. As the bok choy is done, transfer it to a large plate or piece of aluminum foil.
Heat the olive oil in a large wok, shallow braising pan or skillet over medium-high heat. Add the scallions; cook for 1 minute, stirring the scallions, then add the mushrooms. Cook for 4 to 5 minutes, tossing every minute or so, until the mushrooms have softened and slightly browned.
Add the steamed bok choy and the hoisin-soy sauce seasoning liquid, tossing to coat evenly.
Whisk together the remaining 2 tablespoons of water with the cornstarch in a measuring cup, stirring until the cornstarch dissolves, then add to the wok, pan or skillet. Allow the liquid to come to a boil, and stir until the liquid has thickened.
Serve warm, topped with the toasted sesame seeds.
NOTE: To toast sesame seeds, spread them in a small, dry skillet; cook over low heat for 5 minutes, shaking the skillet so the seeds brown evenly.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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