Friday, May 18, 2012

Baby Bok Choy & Shiitake Mushrooms

There are few vegetables that are more part of the Chinese culinary character than bok choy, a wonderfully versatile green leafed vegetable that’s also known as Chinese cabbage. There are over twenty varieties of bok choy available, but I especially like the taste and texture of baby chok choy or as it's sometimes known — Shanghai bok choy. The tender stalks of bok choy go well with fresh ginger and meaty shiitake mushrooms quickly saut√©ed with slivered onions and an aromatic elixir of sesame oil, mirin and tamari. The results are fragrant, flavourful and relatively fat-free and the perfect accompaniment to delicious Miso-Marinated Black Cod.

Baby Bok Choy & Shiitake Mushrooms
4-6 servings

1 tbsp toasted sesame oil

1/2 tbsp olive oil
1 small yellow onion, sliced into strips

1/2 tbsp fresh ginger, minced
1lb baby bok choy, halved length-wise

8 oz fresh shiitake mushrooms, sliced

1 tbsp mirin

1 tbsp tamari

1 tbsp sesame seeds

Heat the oil in a large skillet. Add the onions, turn the heat down and cook for 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes. Spread on a flat surface to cool and stop greens from cooking. Garnish with toasted sesame seeds. 

Serve with Miso-Marinated Black Cod and a bowl of steamed Jasmin rice for a delicious, heart-smart and easy dinner.