Best Xiang Gu You Cai Shiitake Baby Bok Choy Recipes

Baby Bok Choy with Braised Shiitake Sauce image

Yield Makes 8 servings

Number Of Ingredients 12

10 large dried shiitake mushrooms (about 1 1/2 ounces)
3 tablespoons vegetable oil, divided
8 baby bok choy, halved lengthwise
1 teaspoon tapioca starch or cornstarch
1 tablespoon water
1 large garlic clove, minced
1 cup low-salt chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Asian sesame oil
1 teaspoon sugar
1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)

Steps:

Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.

Xiang Gu You Cai (Shiitake Baby Bok Choy) image

Provided by Kate S.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

10 bunches baby bok choy
6 dried shiitake mushrooms
1/4 teaspoon salt (to taste)
2 teaspoons soy sauce (to taste)
1 teaspoon sugar (to taste)
2 teaspoons cornstarch (as needed)
1/4 teaspoon msg (optional)
4 tablespoons cooking oil (as needed)

Steps:

Soak mushrooms in boiling water.
Without separating bunches, wash and drain baby bok choy.
Wash mushrooms and squeeze out excess water. Quarter.
Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).