GLAZED SHIITAKES WITH BOK CHOY
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
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Samson Ojelade
[email protected]I love the combination of flavors in this recipe. It's sure to be a hit at my next party.
Hussain Mehsud
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Andullah Khan
[email protected]I'm always looking for new recipes to try. This one looks like a winner!
Lionel NDIZEYE
[email protected]This recipe looks delicious! I'm going to make it for dinner tonight.
Daniel Kane
[email protected]Thank you for sharing this recipe! I can't wait to try it.
Ben Allweather
[email protected]This recipe is a keeper! I will definitely be making it again.
Prasanna Chapagain
[email protected]I would recommend this recipe to others. It's a good way to use up leftover shiitakes, and it's a healthy and delicious dish.
Patrice Griffith
[email protected]Overall, this was a good recipe. I would make a few changes to it next time, but it was still a tasty and healthy dish.
lisa barnes
[email protected]The glaze was a bit too thick. I think I would thin it out with some water or broth next time.
Future Elingz
[email protected]The bok choy was a bit overcooked. I think I would cook it for a shorter amount of time next time.
Babra Jalal
[email protected]The shiitakes were a bit tough. I think I would cook them for a bit longer next time.
Shannon Afuwape
[email protected]I found this dish to be a bit bland. I think I would add some more spices or herbs next time to give it more flavor.
Falak Rajput
[email protected]This dish was a bit too sweet for my taste. I think I would reduce the amount of sugar in the glaze next time. Otherwise, it was a good recipe.
B. R. Brown (King Dujhauni)
[email protected]I'm always looking for new ways to cook shiitakes, and this recipe was a great find. The glaze was so easy to make, and it really elevated the flavor of the mushrooms. I will definitely be making this again.
Ekbal hasan Rabbi
[email protected]This dish is a great way to use up leftover shiitakes. I had some leftover from a stir-fry, and they worked perfectly in this recipe. The glaze was delicious, and the bok choy added a nice crunch.
Daim King
[email protected]I made this dish for a dinner party, and it was a huge success! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Malik Pickett
[email protected]I followed the recipe exactly, and the dish turned out perfectly. The shiitakes were tender and flavorful, and the bok choy was crisp and green. I served this dish with rice, and it was a hit with my family.
Habibulla Khan
[email protected]This dish was easy to make and so delicious! I used baby bok choy, and it cooked perfectly in the time given. The glaze was the perfect balance of sweet and savory.
Nadeem Ali Nadeem Ali Nadeem Ali Nadeem Ali
[email protected]I'm not a big fan of mushrooms, but I loved this dish! The glaze was so flavorful, and it really brought out the umami flavor of the shiitakes. I will definitely be making this again.
esraa ouf
[email protected]These glazed shiitakes and bok choy were a hit! The shiitakes were perfectly tender and flavorful, and the bok choy was crisp and delicious. I served this dish over rice, and it was a perfect weeknight meal.