Baby Bok Choy and Shiitake Stir-fry

shiitake
Hello dearest friends! I am back, I am back.

What. A. Holiday. I have so much to share with all of you, and many food inspirations, but for now, recuperating from that major haul home and adjusting to time zones, I’ll give you this very quick and simple recipe that has welcomed me to Copenhagen.

If you can get your hands on fresh shiitake mushrooms, definitely use them. I was lucky enough to find these itty bitty organic ones at the market right next to the baby bok choy, so the dish invented itself.

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One tip I will offer is: do not to wash the mushrooms! Mushrooms of any sort are like sponges, and rinsing will cause them to absorb water and taste extremely bland. Boo. If the mushrooms have dirt on them, simply brush them lightly with a kitchen towel or a mushroom brush. If you are using dried shiitake, soak them for at least 30 minutes until soft enough to slice.

If bok choy isn’t your thing, you can substitute any green here: Swiss chard, spinach, kale etc.

Looking forward to sharing my adventures with you in the next post! Much love and happy stir-frying.

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*   *   *   *   *   *

I got a very lovely surprise in my inbox when I arrived home – My New Roots has been selected as a finalist for Saveur’s Best Food Blogs 2013! The category I am in is “Special Diets” and I am honoured to be in the company of five other incredible nominees. But here is where I shamelessly ask you to vote for me. You can do that here. Voting closes next Friday, April 19. Thank you SO MUCH for your support.

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51 comments

  1. Valeria

    Thanks so much for the tip about not washing mushrooms, I had no idea and actually it makes a lot of sense (silly me!). I love this kind of dish and I happen to have shiitake in my fridge, ready to be used –this way! Lovely lovely recipe.

  2. Mette

    Looks amazing!
    Are you sure it is bok choy and not swiss chard?
    I bought some swiss chard a week back and for the first time thought about how close the chard is to bok choy……

  3. Sarah B

    Hey Friends!

    I go to Torvehallerne for my veggies quite often. That is where I found both the organic, mini shiitakes and the bok choy. It’s a wonderful place to visit and shop for fresh produce, especially in the summer.

    xo, Sarah B

  4. Jette Virdi

    I just came back from the South coast of Ireland and there was this lady growing her own mushrooms…To.Die.For. I am forever now a mushroom fan! Thanks for another recipe to add to the growing collection.

  5. Stacy

    Hi Sarah…did you notice that in the photo of your hand holding the fresh shiitake mushrooms, your fingers are in the same shape/position as the mushrooms? :)

  6. Amie

    Thanks for yet another delish-sounding recipe. That said, I wish people, especially food bloggers, would stop perpetuating this mushroom washing myth! It’s been disproven many times. Wash away, people, wash away!

  7. Lauren Marie

    This looks delicious, can’t wait to try it out. Congrats on the nomination, you deserve it. Your blog is stunning and we’re lucky you share it with us!
    Smiles from Vancouver : )

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  9. Tess Danesi

    Just made this with Jade Pearl Rice and Miso Maple Sriracha Glazed Salmon. It was wonderful. What a lovely combination of flavors in this simple dish. Your recipes are always the best. Thank you!

  10. Jana

    You so deserve it my dear! I have voted for you last night:-))
    this dish looks sooo fresh+yummy…need to find the baby bok choy!
    thanks a MILLION (for this and the previous recipes)

  11. Samantha

    I see am not the only one who did not know about washing mushrooms. Will be putting in my vote for you right now and then it’s off to find fresh shiitake mushrooms.

  12. nina chauvin

    Hello sarah!
    I am sorry because this comment doesn’t have nothing to do with this article but I wanted to ask you what do you think about kefir? and if you have any information about it? I am starting to eat cow kefir, and not feel bad but I am not really conviced it is a good thing, because I usually intend not to consum cow products. I have been reading many things but there are many differents informations about it…
    Thank you very much if you can tell me a little more about it!
    And above all thank you for the wonderfull recipes you offer to us and sharing your love for food! which is contagious!!!

  13. yoko

    this reminds me of a recipe my friend recently shared with me – slice shiitake mushrooms really thin, toss them with walnut oil, salt & pepper, then roast them in the oven till crisp. it’s like chips but better :)

  14. Virginie

    Soooooo good! Really, so simple and so wonderfully tasty! Thank you Sarah for sharing your gift with us!

  15. Sarah

    Welcome back. I haven’t tried eating baby bok choy but I have tried Chinese cabbage before. Perhaps I could substitute it with spinach or kale if it is not available in the local grocery. I did not know that mushroom should not be washed. I am using the canned mushrooms before and I do not have problem with washing it. Thanks for the nice recipe.

  16. Eugenia

    Hi Sarah!

    As always, thank you for your wonderful recipes! Your blog inspires my family cooking. I would like ask you a tip. I have just picked up loads of nettles. I’m thinking of a soup (like the swedish do) … Do you have another suggestions? Thanks. Eugenia

  17. Angy Braine

    Hi there! Welcome back. I really needed to let you know that the “Life Changing Loaf of Bread” has… hmmm.. well let’s just cut to the chase… CHANGED MY LIFE!!! I have had three thus far (Thank you Hubby for attacking this with such gusto – he’s close to having the recipe memorised!) It was the perfect food to begin eating after a 60 day juice/smoothie fast (which by the way cured me of all sorts of ailments – even one’s that doctors said were mine for life – yay for healthy food!!) and I am officially hooked. I have served it with a cashew basil pesto and cumin roasted sweet potato for family and they are now asking for the recipe. Thank you so so sooooo much for sharing, caring and living your passion. You’re a goodness warrior and you rock!

  18. Ed Yeo

    I love this dish because my mum always cook it for me. The vegetables go very well with the mushrooms. You can add abalone sauce to this dish to make it even better. :)

  19. jessica

    i just made this for lunch, and it was *delish* and so simple. i got bok choy and basil in my CSA box this morning, ran out for a jalapeno and shitakes, and stir-fried some asian noodles in sesame oil for the grain. so, so flavorful and with great textures. i think, though, that next time i might add extra shoyu with some miso mixed in, just for extra kick.

  20. Dawn @ Florida Coastal Cooking

    I can’t wait to see and hear about your adventures! In the mean time – i’ve been all about mushrooms lately and you are right to say not to wash them – it just feels so weird not to wash something when we are always told how important it is to wash or produce! I do manage to get myself to just brush any dirt off and I always buy organic mushrooms.

  21. Eva

    I made this with double veggies so even with extra tamari and ginger and some Mirin the bok choy was a little bland so I made a sauce with tahini, a little oj and some Thai basil and green onion in a magic bullet and mixed everything together with quinoa cooked in veggie broth for a very satisfying couple of meals.

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  23. Erica Giesbrecht

    Yet another hit!! We made ours tonight, with green chard instead of bok choy, and served with quinoa. Totally satisfied our mushroom craving! Thanks again! :)

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  27. Virginie

    Dear Sarah,

    I’ve actually written a comment about this dish already a few months back after first making it. I have to tell you now though: I CANNOT stop making this!!!!! It’s soooo easy and totally addictive! Unfortunately, I’ve recently moved from Toronto to Edmonton and fresh ingredients aren’t as easy to come by (and much more expensive!) but it’s still worth the trouble.

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