Mirin-Braised Bok Choy with Shiitake Mushrooms
Oct 28, 2015 04:00PM ● Published by Cate Reynolds
This mirin-based mushroom side is a little more involved than the first, but it also packs a bit more substance. Sautéed shiitake mushrooms and shallots, baby bok choy, chicken stock, mirin, soy sauce, and ginger come together for a sensationally nourishing dish in about 30 minutes. Peanut oil lends a subtle nuttiness that I love. You can find mirin in the International aisle of Whole Foods.
Ingredients – Serves 4
- 2 tablespoons peanut oil, divided
- 1 cup thinly sliced shiitake mushrooms
- ½ cup thinly sliced shallots
- 6 baby bok choy, halved lengthwise
- ½ cup unsalted chicken stock
- ¼ cup mirin (sweet rice wine)
- 1 tablespoon lower-sodium soy sauce
- 2 slices fresh ginger
1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.
2. Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil and remaining bok choy. Return mushroom mixture and bok choy to pan.
3. Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to about ¼ cup. Drizzle liquid over bok choy.
“Mirin-Braised Bok Choy with Shiitake Mushrooms.” Cooking Light: Dinner Tonight. Time Inc. Lifestyle Group. 2015. Print.