Tuesday, March 26, 2013

Baby Bok Choy with Oyster Mushrooms Stir-Fry 清炒蚝菇小白菜

Organic king oyster mushrooms are easily available in the Asian (be it Chinese, Korean, Japanese) supermarkets around the Bay Area, and I am lucky to have all these Asian supermarkets within close proximity.

Such a stir-fry of green vegetables and mushrooms is a regular at the dinner table, as it combines lots of vegetables and mushrooms (the protein) on a plate.

Stir-fry is a technique not so much on recipe. Basically, the essential step is to have all the vegetables prepped. (cut, sliced, chopped, diced, etc.) and ready (mise en place); then fry them in a sequence that "does good" to the vegetables e.g. vegetables that cook the fastest should be added last; while aromatics - onions, ginger, should always be sauteed first to "aromatize" in order to subsequently flavor up the vegetables.

I am not going to go into details of Stir-Fry Baby Bok Choy with Mushrooms  清炒蚝菇,小白菜 but to go into details of what I meant above - aromatize the ginger, onions, first.

Then add the carrots (which cooks relatively the longest compared to mushrooms and Bok Choy) and cooked till tender. Dish out this mixture. Fry up some garlic and saute the mushrooms. When mushrooms are cooked, return the carrots, onions mixture to the wok, add in the greens last (fastest to cook) and finish up cooking in medium-high heat, allow all the flavors to come together. A splash of cooking wine towards the end, then salt and ground white pepper to taste.

Sharing with Weekend Herb Blogging hosted at Cook Almost Anything


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