How to Make Shiitake Mushroom and Bok Choy Delicious? Eight Common Recipes Shared
Shiitake mushroom and bok choy is a traditional Han Chinese dish from the Jiangsu region, belonging to the Huaiyang cuisine style. It is a home-style dish made with shiitake mushrooms and bok choy as the main ingredients, complete in color, aroma and taste, rich in nutritional value, and easy to master. Below, the Qiannong website editor introduces eight common recipes for shiitake mushroom and bok choy!
Recipe One for Shiitake Mushroom and Bok Choy
[Main ingredients] Fresh shiitake mushrooms (no need to specify the amount, just buy as much as you'll eat), bok choy (they say this stuff shrinks to nothing after stir-frying, so it's best to prepare more)
[Auxiliary ingredients] Oil, salt, soy sauce, chicken bouillon, chopped scallion, ginger and garlic
[Method]
1. First remove the old leaves and roots of the bok choy, wash with water, then blanch briefly in hot water and arrange on a plate. For the shiitake mushrooms, likewise remove the stems and wash, then cut into four pieces (how many pieces is up to you).
2. Once the bok choy is done, light the fire first. When the wok is hot, add an appropriate amount of oil, along with a little salt and chopped scallion. When the oil is hot, add the bok choy. Stir-fry until about 60 to 70 percent cooked, then remove, drain off the oil, and set aside on a plate.
3. Light the fire again and add cooking oil. When the oil is half-hot, add the shiitake mushrooms and stir-fry. Add a little salt, chicken bouillon and soy sauce to give the mushrooms flavor and color.
4. Continue stir-frying. When the shiitake mushrooms are almost fully cooked, add the bok choy you prepared earlier into the wok and stir-fry together a few times, then remove and arrange on a platter.
Recipe Two for Shiitake Mushroom and Bok Choy
[Main ingredients] 10 small bok choy, 5 shiitake mushrooms.
[Auxiliary ingredients] 3 g salt, 5 g soy sauce, 5 g white sugar, an appropriate amount of water starch, a little MSG.
[Method]
1. Trim and wash the small bok choy, drain the water and set aside. Soak the shiitake mushrooms in warm water until softened, remove the stems, squeeze out the water, and cut into small dice; set aside.
2. Heat the wok, pour in oil and heat it, add the small bok choy, add a little salt - be sure not to add too much, since there will be shiitake mushroom juice later. Stir-fry until cooked, then remove.
3. Heat the wok again, add oil and heat to 50 percent hot, add the diced shiitake mushrooms. Stir-fry frequently, but don't worry about the wok drying out and add water - the mushrooms will gradually release moisture as they cook. Then add salt, soy sauce and white sugar and stir-fry until cooked. Once you smell the distinctive aroma of shiitake mushrooms, add water starch to thicken, then add MSG for seasoning. Finally, add the previously stir-fried bok choy and stir-fry evenly.
Recipe Three for Shiitake Mushroom and Bok Choy
[Main ingredients] 4 bok choy, 6 shiitake mushrooms.
[Seasonings] An appropriate amount of salt, light soy sauce, and starch.
[Method]
1. Take an appropriate amount of the water used to soak the shiitake mushrooms, mix in the starch, and stir well; set aside.
2. Cut the small bok choy in half lengthwise, soak the shiitake mushrooms until opened, and score them in a cross pattern.
3. Bring water to a boil in a pot, add a little salt, then blanch the bok choy and shiitake mushrooms separately until cooked and arrange on a plate.
4. Pour oil into the wok, heat it, then pour in the starch water and cook until thick, and pour it over the bok choy and shiitake mushrooms.
Recipe Four for Shiitake Mushroom and Bok Choy
[Ingredients] 500 g bok choy, 60 g soaked shiitake mushrooms, salt, soy sauce, white sugar, water starch.
[Method]
1. Trim and wash the small bok choy, drain the water and set aside. Soak the shiitake mushrooms in warm water until softened, remove the stems, squeeze out the water, and cut into small dice; set aside.
2. Heat the wok, pour in oil and heat it, add the small bok choy, add a little salt, stir-fry until cooked, then remove.
3. Heat the wok again, add oil and heat to 50 percent hot, add the diced shiitake mushrooms. Stir-fry frequently, but don't worry about the wok drying out and add water - the mushrooms will gradually release moisture as they cook.
4. Then add salt, soy sauce and white sugar and stir-fry until cooked. Once you smell the distinctive aroma of shiitake mushrooms, add water starch to thicken, then add chicken bouillon for seasoning. Finally, add the previously stir-fried bok choy and stir-fry evenly.
Recipe Five for Shiitake Mushroom and Bok Choy
[Ingredients] 500 g bok choy, 60 g soaked shiitake mushrooms, peanut oil (or lard), refined salt, cooking wine, water starch, sesame oil, MSG, and an appropriate amount of pork bone broth.
[Method]
1. Remove the old leaves and old roots from the bok choy and wash clean; remove the stems from the shiitake mushrooms and wash clean.
2. Place the wok on the fire, add oil, heat to 60 percent hot, add the whole bok choy, stir-fry until cooked, add a small amount of refined salt, remove from the wok, add MSG, and spread the cooked bok choy in a bowl.
3. Heat the wok again, add oil, heat it, add the shiitake mushrooms and stir-fry for 3 minutes, add pork bone broth, cooking wine and refined salt, cover and simmer for 5 minutes, then add MSG, thicken with water starch, drizzle with sesame oil, toss a few times, remove from the wok, and pour over the bok choy to finish.
Recipe Six for Shiitake Mushroom and Bok Choy
[Ingredients] A few shiitake mushrooms, an appropriate amount of small bok choy, 1 tsp minced ginger, 1/2 tsp starch, 4 tbsp cold water, 1 tbsp light soy sauce, 1/2 tsp sugar.
[Method]
1. Wash the shiitake mushrooms and remove the stems; wash the small bok choy.
2. Bring water to a boil in a pot, add the shiitake mushrooms and small bok choy. Blanch the shiitake mushrooms for 3 minutes and the small bok choy for 1 minute, then remove and arrange on a plate.