Bok Choy and Oyster Mushroom Stir-Fry
Main dish
Bok Choy and Oyster Mushroom Stir-Fry
Oyster mushrooms are particularly delicious and satisfying. They grow like clusters of thick, oyster-shaped leaves. Here they are paired with baby bok choy, which has a slightly bitter taste that works well with mushrooms, ginger and hoisin sauce.
Don’t skip the extra step of steaming the bok choy, which will ensure that the vegetable is cooked just right.
For vegetarians: Serve over thick slices of lightly breaded and fried tofu, with steamed rice or mixed with lo mein noodles. For meat eaters: Serve with hoisin glazed-grilled steak or chicken.
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
2 tablespoons low-sodium soy sauce
1 1/2-inch piece peeled, fresh ginger, finely grated
1 tablespoon bourbon, whiskey or brandy
1/4 teaspoon sugar
1 cup plus 2 tablespoons water
2 pounds baby or small bok choy, cored, separated into ribs and well rinsed, then each rib cut crosswise into 3 or 4 pieces
oyster mushrooms, zucchini, napa cabbage, Shanghai and baby bok choy—through hot beef bone broth, the dish is cooked on a tabletop burner and served with homemade sauces, including a zingy lemon-ginger soy sauce spiked with pineapple-juice mustard
A small plate of rich, fat-edged barbecued pork was just $4, and an order of baby bok choy with tender pork bits and fermented black beans was $6. So were the delicately crunchy king pea shoots, which I loved (much of the brightly flavorful produce is