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Mirin-Braised Bok Choy with Shiitake Mushrooms

Oct 28, 2015 04:00PM ● Published by Cate Reynolds

Rhea’s Rundown

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

Directions

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.

Rhea Torreon
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Eat+Drink+Shop recipe Annapolis October 2015 Eastern Shore October 2015 West County October 2015 Mushroom Appreciation Mirin-Braised Bok Choy with Shiitake Mushrooms mushroom madness

 

 

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