Braised Shiitake Mushrooms
An umami-packed meatless main features fork-tender braised shiitake mushrooms and subtly sweet baby bok choy, a dish often associated with longevity and good fortune.
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Instructions
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Whisk together 1 cup hot water, 1 tablespoon brown sugar, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 tablespoon toasted sesame oil, 1 teaspoon optional fermented tofu, 1 teaspoon Chinkiang or rice vinegar, 1/8 teaspoon optional MSG, 1 pinch fine salt, and 1 pinch white pepper to make the sauce; set aside.
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Preheat a Dutch oven over medium-high heat. Add 2 tablespoons neutral oil, 1 1/2 inches sliced ginger, and 2 chopped garlic cloves.
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Once fragrant, add 2 1/2 cups shiitake mushrooms, stir occasionally, and fry until lightly golden for about 3 minutes.
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Pour the reserved sauce over the mushrooms, adding hot water if needed to mostly submerge them.
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Bring to a boil, then reduce heat to low, cover, and braise for about 30 minutes until mushrooms are tender, stirring occasionally.
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Meanwhile, start boiling a large pot of water. Add 1 tablespoon toasted sesame oil, 1 dash of MSG or 1 teaspoon chicken or mushroom powder, and 1/2 teaspoon fine salt to the boiling water.
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Immerse 1 pound trimmed and halved baby bok choy for 1 to 2 minutes until crisp-tender. Strain and arrange in a serving dish.
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If desired, thicken the mushroom sauce with an optional 1 teaspoon cornstarch mixed with 2 teaspoons water.
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Arrange the mushrooms over the bok choy. Garnish with optional scallions, sesame seeds, and fried garlic or shallots; serve.