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 sautéed 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.
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.