Stir Fried Bok Choy Dried Mushrooms Preserved Black Beans
Medium
Difficulty
Moderate
Costs
10 minutes
Cooking Time
6
Servings
Description
Spicy and aromatic, this quick stir-fry is a straightforward presentation of vegetables without fuss. It highlights the fresh greens while muting their slight bitterness with Asian condiments like hoisin sauce and black bean chili paste alongside earthy, almost musky mushrooms. They’re the easiest way to build a layered set of fused flavors! This dish is best as a light main course to mark the end of a set of bolder small plates. It would also make a great weeknight supper for four, no dinner party in sight!
Instructions
- Set the mushrooms in a big heatproof bowl and cover with boiling water. Soak for 20 minutes. Drain in a colander set in the sink, then stem and quarter the mushrooms.
- Whisk the soy sauce, hoisin sauce, black vinegar, Shaoxing, and sugar in a bowl.
- Set a large wok over medium-high heat for a couple of minutes, then swirl in the oil. Add the scallions, ginger, and black bean paste and stir-fry until aromatic, about 1 minute.
- Add the mushrooms and stir-fry for 1 minute. Then add the bok choy and stir-fry until slightly wilted, about 4 minutes.
- Pour in the soy sauce mixture and bring to a full simmer, tossing and stirring all the while. Continue cooking until the bok choy stems are crisp-tender, about 2 minutes.
Ingredients
- 8 large dried shiitake mushrooms or other large dried Chinese black mushrooms
- Boiling water
- 0.25 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons Asian black vinegar, preferably Taiwanese
- 2 tablespoons Shaoxing wine
- 2 teaspoons sugar
- 2 tablespoons peanut oil
- 4 scallions, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 tablespoon black bean chili paste
- 8 cups baby bok choy, well rinsed
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