Best Black Rice Bowl With Bok Choy And Mushrooms Recipes

Sauteed Bok Choy With Mushrooms image

Provided by EmilyStrikesAgain

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs bok choy
2 tablespoons vegetable oil
3 green onions, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
fresh ground black pepper
3 tablespoons coconut milk or 3 tablespoons vegetable broth

Steps:

Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

Gingery Fried Rice With Bok Choy, Mushrooms and Basil image

Provided by Alexa Weibel

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

4 cups cooked, day-old jasmine rice (or 1 cup uncooked jasmine rice; see Tip)
5 tablespoons canola or vegetable oil
3/4 pound mixed fresh mushrooms, such as shiitake and cremini, thinly sliced, or whole shimeji mushrooms
Kosher salt and black pepper
3/4 pound baby bok choy (about 8 small baby bok choy), trimmed, then sliced crosswise 1/2-inch thick
5 scallions, trimmed, greens and whites thinly sliced (about 1/2 cup)
3 garlic cloves, roughly chopped
1 jalapeño, thinly sliced (optional)
3/4 cup frozen peas
2 to 3 tablespoons finely chopped fresh ginger (from one 2-inch piece)
2 tablespoons soy sauce
2 tablespoons sesame oil
1/8 teaspoon white pepper (optional)
1/2 cup thinly sliced fresh basil

Steps:

Take the cooked rice out of the refrigerator, and set it aside at room temperature.
In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.