This sautéed bok choy and mushroom dish has an umami depth and a salty and juicy finish that adds to any table.
After satisfying my sweet tooth, I wanted to become more savory. And I started thinking about leafy greens because I wanted to cook a little healthier. While I tend to lean toward spinach or cabbage, I have always had an interest in Bok choy. Every time I see it in the grocery store, I always want to get it but hesitate because I didn’t know what I would do with it.
But on one trip, I didn’t hesitate. Not sure what came over me, but I decided that it was the day to get bok bhoy. I honestly think I used it to talk myself out of getting jackfruit because that’s a whole different project.
Anyway, I found the bok choy at an Asian market, and I also found a medley of mushrooms. Since I bought them together, my brain wanted to use them together and would not take no for an answer. So, I came up with a sautéed bok choy and mushroom dish that I craving now just writing about it.
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
Ingredients
The core of this recipe is the Bok choy and mushrooms but what is life without a little spice? I feel like onion and garlic is a core staple in a lot of my savory cooking. I also decided to use a mix of soy sauce, sesame oil, and crushed red pepper to infuse a bit more flavor.
Process
The first thing for the sautéed bok choy that I wanted to cook was the shallots and garlic. Cooking them first brings out so much flavor for the rest of the dish. I used vegetable oil as a base because I didn’t want to add other flavors just yet.
Then I added in the mushroom medley, they need longer to cook so adding them before the bok choy felt like the right choice. cut the mushrooms to be not bushels but not necessarily the same size. I wanted to highlight the different types of mushrooms by keeping them in their natural shape when possible. Then it was time to add the bok choy!
I love cooking vegetables because they become so vibrant when cooked. And the green of the Bok choy is no different. My goal, though, was to get the Bok choy a little wilted to have it soft. I didn’t want the crunchiness. I also added the spices and sauces at this time to make sure the Bok choy soaked all that goodness.
Reflections
I feel like I’m always surprised by how these recipes turn out, but it has been so long since I had Bok Choy. The taste of the sautéed bok choy was just delicious. The sauces, spices, and mushrooms brought an umami flavor while the Bok choy brought in some brightness. I think I ate 4 servings in 2 sittings. But it was just so good, I couldn’t help myself!
Lessons
What is Bok choy?
Bok choy is a type of Chinese cabbage. they do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. The entirety of the Boy Choy from top to bottom can be eaten. Bok choy is rich in vitamins A, C, and K, as well as minerals like calcium, magnesium, and potassium. It’s a nutrient-dense powerhouse!
recipe
Sauteed Bok Choy and Mushrooms
Ingredients
- 1 Tablespoon Vegetable Oil
- 5 Cloves Garlic minced
- 5 Shallots
- 3 Bushels Bok Choy
- 14 Ounces Mushrooms mix
- 2 Tablespoon Soy Sauce
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Crushed Red Pepper
Instructions
- In a large wok, add oil and heat over a medium to high heat. Add in garlic and shallots and let sweat for 2 minutes.
- Add mushrooms, soy sauce, and sesame oil. Cook for 5-8 minutes.
- Add bok choy and toss to coat. Cover and cook for 2 minutes. Release steam and toss. Cover and cook for another 3-5 minutes until the Bok choy is gently wilted but still vibrant.
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