Tuesday, October 26, 2010

Sauteed Bokchoy with Shitkake mushroom

This is a great Banchan or side dish which can go well with any Asian entrees. Depends on mood and availability, I use XO sauce or oyster sauce to make this dish more flavorful. Please be careful not to overcook Bokchoys, otherwise they will be to too mushy and discolored.


1 lb Bokchoys
5 Shitake mushrooms
1/2 tsp Xo sauce or 1 Tsp oyster sauce
1 heaping Tsp of garlic chili sauce (can be found in Asian grocery section)
2 scallion/chopped
1 Tsp sesame oil + 1 tsp canola oil

how to

1. In a big pan, boil just enough water to blanch bokchoys with a little bit of salt. Toss bokchoys into the pan and cover to cook 1 minute or less. Bokchoys should be slightly crunchy and very green.
2. Drain, set the boychoys aside. Heat oils on high heat, using same pan, cook XO or oyster sauce with garlic chili sauce for 15 seconds.
3. Add the mushrooms with scallion into the pan, cook 30 seconds. Add the bokchoys and cook just enough to coat with the sauce.
4. Season with salt.

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