Cooking Instructions
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Step 1
Prepare an ice bath (water and ice in a bowl) and boil a pot of water.
Step 2
Blanche the
Bok Choy (6 stalks)
by placing it in the boiling water and cooking only for a minute or so, until the leaves are bright green. Immediately transfer to the ice bath.
Step 3
Once cooled off, drain and cut Blanched Bok Choy into quarters.
Step 4
Grate
Fresh Ginger (1/2 tsp)
.
Step 5
Combine
Oyster Sauce (1 cup)
,
Soy Sauce (1 cup)
,
Chicken Stock (1 cup)
, Grated Ginger,
Garlic Paste (1 tsp)
,
Chili Oil (1 tsp)
,
Brown Sugar (1 tsp)
, and
Chili Paste (1 tsp)
. Mix well.
Step 6
Prepare a cornstarch slurry by whisking
Corn Starch (2 Tbsp)
into
Chicken Stock (3 Tbsp)
in a small bowl until fully combined.
Step 7
De-stem
Shiitake Mushrooms (3 1/2 cups)
, and then cross-cut the tops.
Step 8
Saute the mushrooms in
Peanut Oil (2 Tbsp)
until they start to change color.
Step 9
Add the sauce and simmer for 1 minute.
Step 10
Remove from the heat, then let the mushrooms steep in the sauce for at least 15 minutes.
Step 11
Place the blanched bok choy and
Enoki Mushrooms (2 cups)
in a steamer and steam, covered, until just heated through.
Step 12
Bring the mushrooms and sauce to a simmer, then add enough of the cornstarch slurry to lightly thicken. Add the bock choy and seafood mushrooms, and cover all in sauce. Taste and adjust seasonings or texture if needed.
Step 13
Serve alongside cooked
White Rice (1 cup)
.
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