Glazed Shiitakes With Bok Choy Recipe (2024)

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Cooking Notes

Tony Rockwell

Wanted to add tofu for protein, and had a leek, no scallion, so.....
Doubled sauce, marinated tofu after pressing.
Sautéed leeks until crispy, put aside.
Added extra tbsp oil to,replace that reserved with leeks.
At add sauce stage, added tofu and marinade
After sautéing a few minutes, seemed dry so added 2 tbs rice wine to deglaze (tofu had absorbed most of the liquid)
Added washed baby boy choi on top and covered low heat to wilt.
Topped with some chopped basil and cilantro.
Family approved.

AmyK

Edits:Add firm tofu (cut into cubes, toss with sesame oil, bake at 350 until crisp, about 30 mins).Chop bok choy into chunks and stir fry in wok quickly, then remove before cooking shiitakes.Slice shiitakes into thick slices.Double sauce.At end, add in baked tofu and bok choy to coat with sauce.Serve over jasmine rice.

Jason

To save yourself some time and washing up, you can just cook the bok choy in the wok/skillet for about 2 minutes. Then set aside, and proceed with the mushrooms in the same wok/skillet.

Maddie

I just finished making this recipe, mostly because I bought alot of Bok Choy and had no idea what to do with it. I did not want it to go to waste, so I looked up recipes for it. I came upon this one and I love mushrooms, so I thought "What do I got to lose". I cooked it in less than 45 minutes and it was so nicely fragrant. I thought okay this could be good. I decided rice would taste good under it, so 1 min rice it is. It came out delicious. I ate 2 bowl fulls and so did my spouse. TRY IT!

bobbil

I have cooked this several times and have found this to be very satisfying.
The first time I made it I followed the recipe exactly. Since the I have altered it. I do not cook the bok choi in water but instead I cut it into one inch pieces and stir fry it, take it out of wok and then stir fry the mushroom and sauce combining everything at the end. I have also added fresh water chestnuts.

Polyhymnia

Been living in Europe for 15 years and I find it fascinating how much sugar is used in North American recipes. The equivalent recipe here might use a teaspoon.

Ana

Great, easy recipe. I substituted what I had - portabello mushroom instead of shitakes and dried pepper flakes instead of a dried Chinese pepper. And no scallions. Still came out great.

Sherry

Shiitake stems are very tough and woody. I grew up in Japan, where shiitake mushrooms originated, and they always remove the stems.

Marjorie Och

I've made this twice now, once with shiitake and once with oyster mushrooms. Both delicious. I've also added tofu for a complete meal.

Ellen

This is an excellent recipe! I browned some pork sirloin cutlets first and removed them from the pan. I also tripled the amount of sauce and then added the steamed bok choy and pork cutlets (sliced) back into the skillet with the mushrooms. It ended up being a delicious stir fry. Definitely a winner.

Suellen

1. Rinse and separate leaves of bokchoy. Steam for 3min.2. Chop 4 cloves garlic & mince 1 T ginger. Cut stems off of 1 lb shiitakes; cut large ones in half. Slice scallions into 1 in pieces.3. Heat cast iron skillet. Add 3 T oil, 1/8 tsp red pepper flakes & shiitake caps.4. Stir-fry 2min. Add garlic, ginger, 1 T sugar, 1 tsp sesame oil, & 1/4 cup soy sauce. Cook another min.5. Spoon mushrooms & juices over bok choy. Garnish with 1 T roasted sesame seeds and scallions.

Debra

I made this recipe with the ingredients as written and it's excellent! I dropped the bok choy in the boiling water just as the mushrooms were finishing cooking. I drained the bok choy and immediately plated it with the mushrooms on top. The presentation is beautiful and it tastes delicious!!!

Jen

Excellent recipe for a quick and easy dinner. I didn't have Chinese peppers so I used red pepper flakes instead. I also skipped boiling the bok choy and just added it to the same pan at the end. Covered and let steam in the sauce for a few minutes and it was perfect. I think any kind of mushroom would work fine. Yum!

Nkshore

I too wanted a complete meal so I married Martha Rose Shulman's way to cook tofu in Asian Pasta with Tofu with this recipe. I added the scallions to the wok with ginger and garlic to flavor the tofu. Wonderful!

Amanda

Quite good! Try to keep the bok choy warm. Was cold by the time I got it on the plate.

pauline

Very good! Didn’t have boy choy on hand so subbed spinach.

Melissa P

The shiitakes were delicious! I will definitely make this again, but with changes. For two people - Full amount of mushrooms, but half the bok choy. Chop up the bok choy into large bites and toss in stir fry pan right before serving. Serve everything over Jasmine Rice cooked with the scallion whites. This was only my second experience cooking with bok choy and I know now that even if it doesn't look steamed at 2 minutes, take it out anyway.

mizizzle

Good! Dry sauteed mushrooms, then added sliced leeks, oil, red pepper flakes, then turned down heat when adding sauce in order to soften (not toast) the garlic. Topped with dry sauteed red peppers (cooked in same pan before mushrooms), tangerine/honey/salt/black pepper juice for acid, sesame seeds and scallions. Would also add cubed or sliced chicken and double the sauce for a crowd that eats meat.

Jacques Descoteaux

Simply delicious.

CharR

I’ll definitely make this again soon and follow exactly but chose this recipe because I had both bok choy & shiitakes though not quite enough of either. I had to riff quite a bit! I didn’t have enough bok choy or shiitakes so followed same instructions with purple cabbage leaves and some baby bellas — dynamic taste; it made a nice combo! Also didn’t have Chinese dry pepper and didn’t want red pepper flakes so used hot pepper jelly. Subbed brown for white sugar. Sauce came out great!

nanbrand

What an excellent recipe! As other cooks suggested, i started with the book choy in a little oil on the stove top. When it was soft and pliable, I removed it and added the mushrooms and all the other ingredients to the same cast iron frying pan. Didn’t have scallions or sesame oil, but the dish was great. Also quick and easy to prepare.

Kirsten H

Tasty, but a lot of work and dishes.

Angela Clark

Keeping it simple: saute the bok choy and shitake mushrooms (plus most of the other items) with a little olive oil in one skillet on low heat and voila, delicious! And just one pan to clean up.

Amelia Silver

This has the potential to be fantastic. But if you follow the recipe your dish will be dry and undercooked. Shiitakes need to cook for much longer! Maybe he wasn’t using fresh shiitakes. And 3 TBS of oil to stir fry peppers and shiitakes is not nearly enough. We added extra tamari, some cider and an additional 3 TBS of oil, and we baked the ensemble for 10 minutes… and it was delicious.

witloof

Made this with a quarter of the mushrooms and all the sauce for one and served it over rice. Really easy and delicious.

Stacey H

Delish! Did not have the small Chinese peppers, but used some other kind of long skinny red pepper. Made this as our main dish, as we are plant-based. Sooo good! Loved this dish -- full of flavor!

Marion Beram

This was delicious. Admittedly, I changed it quite a bit. I added tofu, stir fried with corn starch to give it a nice crisp and set aside till the shrooms and bok choy were done. I cooked the bok choy with the mushrooms (supermarket didn't have shitake, so we used baby bella instead; it was still good, but shitake would have been better). Also used dried pepper flakes instead of chinese red hot peppers. Would make this again in a heartbeat. It was delish!

LizP

Delicious. For oil I used Momofuko Chili Crunch, and therefore skipped the Chinese hot peppers. Also, on the same iron skillet I threw large, wild-caught shrimp. And served it all over white rice.

becca

Delicious and easy. Followed other tips and chopped bok choy and sautéed before mushrooms for ease and less dishes. Doubled sauce. Used pre-sliced mushrooms. Served over jasmine rice.

MNMom

Absolutely delicious. I cut the very large bok choy that I had into bite size pieces for my picky family and quickly sautéed it with some oil and water instead of blanching it and put it into the mushroom mixture and stirred for a minute instead of putting the mushrooms on top. Helped spread the flavor into the bok choy and made it easier to eat. No changes to the ingredients.

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Glazed Shiitakes With Bok Choy Recipe (2024)

FAQs

Why is my shiitake mushroom sour? ›

Mushrooms that have a strong or sour odor are (unsurprisingly) not safe for consumption. Yep, old mushrooms, like many other expired foods, can get rancid—and the nose always knows, friends. As such, it's best to give your shrooms a sniff before sending them into the frying pan.

Why can you not eat the stem of a shiitake mushroom? ›

In actuality, the stems of shiitake mushrooms are technically edible and are not poisonous. Still, most people choose not to use the stems because they have an unpleasant woodsy flavor and are too fibrous and chewy to eat.

Why discard shiitake stems? ›

Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. The stems cut from about 32 ounces of mushrooms can make about one to two cups of mushroom broth.

Does shiitake mushroom taste sour? ›

Shiitake mushrooms are renowned for their unique and savory flavor profile. They have a meaty, rich taste with a subtle earthiness and a slightly sweet, smoky undertone. The flavor is often described as umami, which is the fifth taste, alongside sweet, sour, bitter, and salty.

Does shiitake taste sour? ›

You can cook with both fresh and dried shiitake, although the dried ones are slightly more popular. Dried shiitake have an umami flavor that's even more intense than when fresh. Umami flavor can be described as savory or meaty. It's often considered the fifth taste, alongside sweet, sour, bitter, and salty.

Why is my mushroom sour? ›

Sour or fishy smell Fresh mushrooms should smell slightly sweet and earthy, but not foul. If you give them a whiff and they smell fishy or pungent, it's time to toss them. This means that the mushrooms are too far gone to eat.

Does mushroom taste sour? ›

Some experts say that the taste of mushrooms belongs to a fifth flavor - beyond sweet, sour, salty, and bitter - known as “umami”, from the Japanese word meaning delicious. Various cultures have been using mushrooms for thousands of years for their powerful medicinal purposes.

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