Banquet Braised Shiitake Mushrooms and Baby Bok Choy
冬菇扒菜膽·(dōnggū pá càidǎn)
The Round Table: Sundays & Celebrations
Dried shiitakes dictate the depth of the Cantonese braise. The real way relies on time, rock sugar, and a rigorous cornstarch wash, an abrasive step that lifts dirt from the gills and readies the fungi to absorb the broth. Do not rush the soaking process; let the caps braise low and slow with oyster sauce until they become unctuous, then use a cornstarch slurry to tighten the dark soaking liquid into a finish, leaving a glaze that clings to the steamed bok choy.
Before you start
Soak the mushrooms the night before.
Place your dried mushrooms in a large bowl and cover them with plenty of cold water. Place a smaller plate on top to keep them submerged. Let them sit on the counter overnight, or for at least 6 to 8 hours. Do not rush this with hot water, which cooks the exterior and leaves the inside tough.
Ingredients
- dried shiitake mushrooms12 large
- cornstarch2 tbsp
- neutral oil1 tbsp plus 1 tsp
- fresh ginger3 med slices
- garlic3 med cloves
- premium oyster sauce2 tbsp
- light soy sauce1 tbsp
- dark soy sauce1 tsp
- rock sugar1 small piece
- Shaoxing cooking wine1 tbsp
- baby bok choy1 lb
- salt1 tsp
- toasted sesame oil1 tsp
Method
- 01
Extract the liquid gold.
Once the mushrooms are fully softened, lift them out of the water and gently squeeze them out. Do not throw away the water. Filter the soaking water through a fine-mesh sieve to catch any grit and reserve 1 1/2 cups of the liquid.
- 02
Give the mushrooms the Grandma wash.
Place the mushroom caps in a clean bowl and sprinkle with 1 tablespoon of dry cornstarch. Using your hands, massage the cornstarch into the mushrooms for a minute to pull out hidden dirt and the dusty, grassy flavor from the gills. Rinse thoroughly under cold running water and gently squeeze dry.
- 03
Build the braise.
Heat a wok or a medium saucepan over medium-high heat. Add 1 tablespoon of neutral oil. Toss in the ginger slices and smashed garlic, frying for about 30 seconds until fragrant, then add the cleaned mushroom caps and stir-fry for 1 minute.
- 04
Simmer low and slow.
Carefully pour in the reserved 1 1/2 cups of mushroom soaking liquid, oyster sauce, light soy sauce, dark soy sauce, rock sugar, and Shaoxing wine. Bring to a rolling boil, then drop the heat to medium-low, cover with a lid, and let braise gently for 25 to 30 minutes.
- 05
Blanch the baby bok choy.
Bring a large pot of water to a boil. Add 1 teaspoon of salt and 1 teaspoon of oil to the boiling water to keep the vegetables bright green and shiny. Drop the bok choy into the water and blanch for 1 to 2 minutes until crisp-tender, then remove, drain, and arrange in a circle on a serving platter.
- 06
Thicken and glaze.
Remove the lid from your mushrooms and discard the ginger and garlic pieces. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, give it a quick stir, and slowly drizzle it into the simmering mushroom liquid while stirring constantly until the sauce thickens into a glossy gravy. Turn off the heat and stir in the toasted sesame oil.
- 07
Plate and serve.
Spoon the glistening braised mushrooms into the center of your bok choy ring. Drizzle every last drop of the oyster sauce gravy over the top of both the mushrooms and the greens.
Notes
Do not skip the rock sugar.
In Chinese braising, rock sugar acts as a physical tenderizer for the tough mushroom fibers and contributes to the highly desirable sticky, unctuous mouthfeel of a banquet sauce.
Vegetarian and vegan adaptations.
This dish is naturally meat-free, but traditional oyster sauce contains oyster extract. To make it strictly vegan, substitute the oyster sauce with a vegetarian oyster-flavored sauce made from shiitake extract.