Ever since nailing our first Chinese dish at home last year–thank you pork and asparagus stir-fry–our cravings for homemade Asian dishes have not waned. In fact, with our collective boost in confidence that we can make successful Asian recipes, our interest has swooned.
Perhaps this is why the bok choy with brown sauce and crispy garlic recipe in this month’s Bon Appetit caught both David’s and my attention. And while I was strolling through the Santa Fe Farmers Market last Saturday, the bok choy from one of my fave farms, Ground Stone Farm, caught my attention and I was fully committed to attempting to make my second Chinese dish. With bok choy this gorgeous and fresh, how could it not turn out well?
Yes to Bok Choy with Brown Sauce and Crispy Garlic
It wasn’t until I read the recipe that I learned it was a bit more effort than a typical stir-fry. But, I trusted Bon Appetit and recipe developer Justin Lee, chef and owner of Fat Choy, a fast-food vegan Chinese restaurant in New York City with plenty of praise and fans. I followed the instructions–made the mushroom sauce, blended it, steamed and sauteed the bok choy and separated the crispy garlic for sprinkling on top. Simple.
What resulted was a dish that is stunning enough to serve as an entree, but solid enough to stand in partnership with any protein of your choice. The unctuous brown sauce is smooth from blending the cooked and softened shitake mushrooms with wine and tamari. I poured the brown mushroom gravy on the platter, topped it with gorgeous sauteed bok choy and sprinkled generously with crispy garlic, as instructed.
In less than thirty minutes, I felt victorious at delivering another sensational Asian dish that impressed us both. Since David isn’t a vegetarian, it wasn’t until he went for seconds that I knew his compliments were legit. But, seriously, the mushroom sauce will make anything taste good. Especially sauteed bok choy.
Buen provecho!
Bok Choy with Brown Sauce and Crispy Garlic
While this simple dish is strong enough to stand alone as a vegetarian meal, it can also be paired with a protein of your choice. The sauce is what makes this dish and the meatiness of the mushrooms is why it soars. The recipe makes plenty of sauce, so serve some on the side as well for spooning liberally over each plate.
Ingredients
For the brown mushroom sauce
- 3 tablespoons grapeseed oil
- 8 oz shiitake mushrooms stemmed and thinly sliced
- 1/4 cup medium-dry sherry or Shaoxing wine (Chinese rice wine)
- 3 tablespoons tamari, which is gluten-free or soy sauce, if you aren't gluten-free
- 3/4 cup water
- Kosher or sea salt to taste
For the bok choy
- 6 cloves garlic thinly sliced
- 3 tablespoons grapeseed oil
- 1 lb baby bok choy depending on their size, quartered or halved, lengthwise
- 2 tablespoons water
- Kosher or sea salt to taste
Instructions
To make the brown mushroom sauce
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In a medium saucepan over medium heat, add the oil. Once it's hot, add the sliced mushrooms and allow to cook for 8-10 minutes, stirring as needed. You'll want them to brown, if possible, though they will steam first.
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Pour in wine, tamari and water and stir well. Reduce heat to a simmer, stirring occasionally, until mushrooms have softened, about 8-10 minutes.
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Transfer mushrooms and liquid to a blender and puree. If needed, add more water by the tablespoon, until the sauce is smooth.
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In a wok over high heat, add the oil and drop in the garlic so it sizzles. Stir frequently so the garlic doesn't burn, and cook until it's golden and crisp, about 3 minutes.
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Remove crispy garlic and set aside.
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Add the baby bok choy and the water to the hot wok, cover with a lid and cook 1 minute.
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Uncover the wok, toss the bok choy and put the lid back on and cook 2 more minutes, or until tender, but not overcooked. Season with salt when cooked.
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On a large platter, spoon a generous amount of the brown mushroom sauce and arrange bok choy over. Sprinkle with crispy garlic and serve immediately over rice and with or without protein.
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Expect some leftover brown sauce, which can be refrigerated for up to 1 week.
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