Wednesday, November 19, 2008

Bok Choy and Shiitake Stir-Fry

The shiitakes from New England Wild Edibles were excellent--silky and flavorful when cooked. I combined them with chicken and baby bok choy from my garden for a delicious stir-fry last night. I think the chicken worked particularly well with the greens and mushrooms, but you could also certain use tofu, tempeh, or another protein of your choice. Or, I suppose, just do the bok choy and shiitakes as a side dish. Serve this over rice.

2 Tbsp sesame oil
1-1 1/2 lbs boneless skinless chicken breasts, cubed
6-7 cloves garlic, minced
1-2 Tbsp minced ginger
1/2 lb shiitake mushrooms, stemmed and sliced
6-8 cups bok choy or baby bok choy, roughly chopped
1/4 - 1/3 cup soy sauce
2 Tbsp rice vinegar
1-2 tsp Asian chili paste or sauce (optional)
Thickener: 2 tsp cornstarch + 1 Tbsp water

Heat the oil in a wok or large skillet. Add the chicken and stir-fry over high heat until cooked through. Set the chicken and its juices aside in a bowl.

Add a little canola or more sesame oil to the pan and add the garlic, ginger, and shiitakes. Stir-fry over medium-high heat until the mushrooms are tender. Add the bok choy and cook until it starts to wilt. Add the soy sauce, rice vinegar, and chili paste (if using) and continue to cook until the bok choy is fully wilted. Stir in the thickener and cook for another moment or two, until the sauce thickens, then remove from heat.

Serve over rice.

Serves 3-4.

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