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Monday, August 3, 2015

Braised baby bok choy and trumpet mushrooms

Braised baby bok choy and trumpet mushrooms

I just got back from a trip to Vegas.  It is only an hour and a half away, but I don't get down there very often.  When I do go down, it isn't to gamble.  I go to shop at food stores we don't have in my little town.  This last trip was amazing, because I found a new Korean market I didn't know was there.  IT WAS HUGE, and I WAS IN HEAVEN.  My poor son was bored out of his mind, because I was going so slow.  I didn't want to miss anything.
One ingredient I found was some beautiful trumpet mushrooms.  They don't sell them where I live.  Any other exotic mushroom in my town cost's a mint.  Well, these beautiful trumpet mushrooms were only $2.99 for a big pack.  Of course I took advantage of them, also some beautiful baby bok choy.  I picked up a bunch of other yummy ingredients and some nice, new metal chopsticks.
This recipe used amazing ingredients.  I am posting pictures of two of them, so you can see what they look like in the store.  
The first is fermented soybean paste.  You can sub white miso if you cannot find the Korean version.
 The other is hot pepper paste.  This is so good.  I use it for many things.  If you cannot find this, you could use sambal oelek.
You can find the above two at any Asian market.  I have also seen them at some regular grocery stores.  
So lets move on to the easy recipe.
Ingredients

1 lb. baby bok choy, washed, stem cut off, and leaves separated.  Do not dry.
1 lb. trumpet mushrooms, cleaned and cut thick.  (if you cannot find trumpet mushrooms, you could use large white button mushrooms, or cleaned and gilled portobello mushrooms)
1/2 large yellow onion, peeled and cut into 1/2 inch chunks
3 cloves garlic, peeled and chopped fine
2 stalks green onions, cleaned and sliced thin
1 tsp. sesame seeds (for garnish)

For the sauce

3 tablespoons fermented soy paste
1 tablespoon red pepper paste
1 tablespoon maple syrup 
1 tsp. low sodium soy sauce
Mix together until smooth and set aside

In a large saute pan or wok, over medium high heat, saute the onions.  Keep stirring until they start to turn translucent.  If they start to brown to fast, add a little water, and take off the heat for a moment.  After about 2 minutes, add the mushrooms and garlic.  Saute for another 5 minutes.  Stirring often.  You want to cook until the mushrooms start to wilt and even take on some color.
Add the baby bok choy, and with tongs, stir around and move in pan.  You want to saute for about 3 minutes, until they wilt and the white parts are starting to get tender.
Add the sauce and stir well.  Be careful when stirring, so you don't break the mushrooms.  You want to stir until all the sauce is covering the veggies.  The bok choy will give off water from rinsing them off, and this will add to the sauce.
Take off heat and serve right away.  Garnish with green onions and sesame seeds.
I served with rice, but you could just use as a side dish too.
Most of all, enjoy!!

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