Chinese-style pak choi with mushrooms recipe
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- Dish type
- Side dish
- Vegetable side dishes
A delicious and healthy vegetarian dish of pak choi and portobello mushrooms served with a Chinese sauce.
85 people made this
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons dark brown soft sugar
- 1 teaspoon potato starch or cornflour
- 1 tablespoon water
- 2 pinches salt
- 1/4 teaspoon vegetable oil
- 4 baby pak choi
- 3 tablespoons olive oil
- 2 tablespoons minced spring onion
- 1 tablespoon minced garlic
- 250g sliced portobello mushrooms
MethodPrep:20min ›Cook:15min ›Ready in:35min
- In a bowl, mix together the oyster sauce, soy sauce and dark brown soft sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pan with water, bring to the boil and stir in salt and vegetable oil. Place the pak choi into the boiling water, and cook until tender, shiny and bright green, 2 to 3 minutes. Drain the pak choi, and arrange attractively on a serving platter.
- Heat the olive oil in a large frying pan or wok until the oil shimmers, then toss the spring onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the pak choi; serve immediately.
Reviews & ratingsAverage global rating:(120)
Reviews in English (86)
Excellent, particularly the sauce. I easily could see adding chicken or shrimp and serving over rice or noodles for an entree (double the sauce). The sauce is fantastic and would complement so many things that it makes my head spin. I had beautiful, fresh heads of baby bok choy, and they were overcooked at two minutes. When I realized they were overdone, I plunged them into a bowl of ice water to stop the cooking, but next time I will check at 30 seconds. I'll probably steam them the next time instead of cooking in a pot of boiling water eliminating the water draining out of the bok choy. Didn't add salt or oil to the water, and I used cornstarch to thicken the sauce. I think the presentation should be the whole bok choy with mushroom sauce on top, but I just sliced mine into large pieces this time around. If you like Asian food, give this recipe a try because it's a winner.-21 Mar 2011
Very good. Goes well with meat. I didn't have potato starch; I used corn starch. I used rehydrated dried, sliced, Portobello shroom's. Have everything prepared and ready to go; there is no time to follow this recipe in 1, 2, 3 fashion without preparation.-18 Nov 2010
Even better with fresh shiitake mushrooms!! And add a splash of sesame oil to the oyster sauce mixture. Baby bok choy really only needs 30-90 seconds minutes in the boiling water or else it gets chewy and limp.-16 Mar 2011
Garlic Mushroom Bok Choy
Bok choy is a superfood vegetable. This garlic mushroom bok choy is a healthy, easy, quick recipe to feel good all year long. Other methods of preparing bok choy are garlic bok choy stir fry or oven roasted.
With everyone trying to be healthier these days, this is the perfect recipe to add to your dinner rotation.
Bok Choy and Mushroom Stir Fry
Quick Bok choy stir fry with fresh shiitake mushrooms.
Bok choy, as one of the most popular and healthy dark green leafy vegetables in common Chinese kitchen, has been my favorite ingredient too, specially in winter. In China, the concert of seasonal eating continually obtains higher popularity. Although bok choy is available around the year due to the modernized agriculture. Winter bok choy is the best. When the temperature drops, bok choy get a crunchier texture and a sweeter flavor.
One of the simplest way of cooking bok choy is to stir fry it with garlic. In China, we call this cooking style as “清炒” meaning frying without spices. In Sichuan area, we like to add dried chili pepper and Sichuan peppercorn in dark leafy stir fry dishes. The later method is called “炝炒”. Both methods creates delicious and healthy vegetable stir fries.
After eating too much garlicky bok choy, I always thinking about how to improve the dish. Then shiitake mushroom (in fact, beech mushroom works perfectly too) is selected as the best partner of Bok Choy. Shiitake mushroom contribute a unique aromatic while Bok Choy provides crunchy texture and mild sweet taste.
- In order to make the final dish shinning and beautiful, a very small amount of starch water (水淀粉) is usually used in vegetable stir fries. Instead of adding starch water, I use vegetable oil only. Adding vegetable oil at the very end of the stir-frying process can make the dish ” shinning shinning” too.
Remove any bad leaves of Bok Choy. Then cut into smaller pieces. Then wash the shiitake mushrooms, remove the roots and cut into slices. Heat around 1 tablespoon of cooking oil in wok and fry garlic and mushroom slices for around 1 minutes until garlic turns aromatic and the mushroom become soft.
Place the bok choy in. Drizzle another 1/2 tablespoon of cooking oil along the wok edge. Fry for around 1 minute until well cooked. Place salt in and add the remaining 1/2 tablespoon of oil. Mil well and serve hot.
I match it with Sichuan style shredded beef and vegetable ABC Soup. Call it a lunch.
9 Crazy-Good Corn Salads for Summer
by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight.
A Satisfying, Popular Chinese Vegetable Side Dish
I’m not sure why Braised Chinese Mushrooms with Bok Choy isn’t more popular in the US, but lately, we’ve looked for it in our favorite local Chinese restaurants and find it on the menu more often than not! After realizing how satisfying this dish can be, we decided it was time to try our hand at it!
Now, you’re probably thinking why Judy isn’t making this dish, being the guru of all things Shanghai, where she grew up. Well, I, the Cantonese guy in the family, volunteered for this recipe because it’s just *that* easy to make.
We hope you enjoy this one! Let’s cook!
Cabbage With Chinese Sausage
This dish pairs cabbage with sweet and savory Chinese sausage (lop cheong). Both the Chinese sausage and hot bean paste used in this recipe are sold in Asian markets.
Chinese Vegetable Chop Suey
This Chinese vegetable chop suey is definitely one of my favorite asian-inspired recipes! It’s easy to make, packed with veggies and super delicious! Yums!
I absolutely LOVE Asian food! Give me some fresh veggies, some rice, and maybe a bit of tofu and I’m the happiest person in the world. You could make me even happier when you add some soy or peanut sauce… Of course I wouldn’t claim that the recipes I post on my blog are authentically Asian. But they’re Asian-inspired and definitely super delicious! Right now, my favorite is this vegetable chop suey. It’s packed with flavor and it’s so easy to make.
Until our vacation to Bali two months ago, I haven’t had chop suey for like years. The funny thing is that we had chop suey at a Balinese-Spanish restaurant. I know this might sound weird, but it was so delicious and we actually came back to have it a second time. We were there in early September and didn’t really realize that there is a major local holiday during this time. It’s called Galungan and it’s the Balinese Hindus celebration of the spread of Hinduism in Bali. It was super interesting to see all the preparations and the decorations.
They, for example, decorate curved bamboo poles with young coconut leaves and they line the streets all over Bali. The bamboo poles each comprise some natural products like rice, fruits, and sometimes even soy sauce and candy. They’re super pretty and it was so nice to be able to experience this first hand.
The only problem was that during this time almost all restaurants are closed because the Balinese people either go to the temple or spend time with their families. That’s of course nothing unusual on a big holiday, but we just didn’t expect everything to be closed. Shops, restaurants, everything! So after a wonderful day at the beach we were actually really hungry when we found this Spanish restaurant. It was like the only restaurant being open. And I was so happy when I saw that they even had a special vegetarian menu. At first we were a bit skeptical about the vegetable chop suey, because you know it’s not exactly Spanish. So I didn’t know if it was any good. But it turned out to be soooo delicious!! Even the owner said that he liked this vegetarian chop suey much better than the original version with pork or beef.
What You Need to Make this Chinese Vegetable Chop Suey
So when we got home I tried to make a similar version and we really loved it! I used one carrot, red, yellow, and green bell pepper, mushrooms, pak choi, and a Spanish onion. For those of you who haven’t heard of these onions yet, they’re usually about the size of a softball and have yellow or white skin. They have a very mild flavor, so you can eat them in big chunks, which made them perfect for my vegetable chop suey. For the sauce I used soy sauce, corn starch, sherry vinegar and of course garlic and ginger.
I hope you like this vegetarian chop suey as much as we do. As always, I love hearing from you guys! Have a great weekend, everyone.
Stir-fried mushrooms with pak choi
DIY takeaways sound counter-intuitive – surely the one good thing about a takeaway is the fact that someone else has made it for you. But what if you live in the sticks, a 30-minute drive from your nearest fast-food joint, and fancy a hamburger? Homemade Takeaways provides the answer. It’s an inspired collection of 100 recipes recreating late-night addictions such as massaman curry, margherita pizza, doner kebabs, Cornish pasties, miso soup and crispy duck. This recipe for stir-fried mushrooms and pak choi can be applied to all soft veg. Carolyn Hart
- 2 tbsp vegetable oil
- 225g oyster mushrooms, torn into 2cm strips
- 1 large clove of garlic, peeled and finely diced
- 4 heads of pak choi, roots removed, leaves separated
- 2 tbsp light soy sauce
- 2 tsp sesame oil
Pour the vegetable oil into a large frying pan or wok and heat until smoking hot. Add the mushrooms and fry for about 45 seconds. Add the garlic and continue to fry for a further 30 seconds, stirring.
Drop in the pak choi and stir to mix with the mushrooms. Pour in three tablespoons of water and continue to fry until the pak choi begins to wilt (about a minute).
Remove the pan from the heat and pour in the soy sauce and sesame oil. Mix well. Serve with a bowl of plain rice or as an accompaniment to meat or fish.
Tips on cooking the best Pata Tim
This dish is normally cooked using uncut pork leg. If cooking for a bigger crowd and you do not have a really big pot to fit the length of the leg, just take two smaller sizes. Get the ones without the trotters (feet), they do not have meat in them anyway.
I see a lot of other recipes that do not brine their pork leg. I highly suggest not to skip this part. Letting the meat soak at least overnight (upto 3 days) in a brine solution will give you flavors that go beyond the surface of the meat. This is especially true with big chunks of meat.
Patatim is known also for its savory-sweet thick sauce. If the meat is already tender but there is still too many liquids, remove the meat from the pot and continue to simmer to reduce the sauce to at least a cup. A cornstarch slurry is added to thicken it. It also enables the sauce cling to the meat when poured into it preventing it from drying out and bringing with it all the flavors.
You can also add Shaoxing wine to the braising liquid to give it an extra rich flavor.
The Best Sirtfood Recipes
Notes: If preparing ahead of time, dress the salad 10 minutes before serving. Chicken can be replaced with beef mince, chopped prawns or fish. Vegetarians could use chopped mushrooms or cooked quinoa.
For the chicken
* 1 teaspoon ghee or 1 tbsp coconut oil
* ½ medium brown onion, diced
* 250-300 g / 9 oz. chicken mince or diced up chicken thighs
* 1 large garlic clove, finely diced
* 1 teaspoon turmeric powder
* 1teaspoon lime zest
* juice of ½ lime
* ½ teaspoon salt + pepper
For the salad
* 6 broccolini stalks or 2 cups of broccoli florets
* 2 tablespoons pumpkin seeds (pepitas)
* 3 large kale leaves, stems removed and chopped
* ½ avocado, sliced
* handful of fresh coriander leaves, chopped
* handful of fresh parsley leaves, chopped
For the dressing
* 3 tablespoons lime juice
* 1 small garlic clove, finely diced or grated
* 3 tablespoons extra-virgin olive oil (I used 1 tablespoons avocado oil and * 2 tablespoons EVO)
*1 teaspoon raw honey
* ½ teaspoon wholegrain or Dijon mustard
* ½ teaspoon sea salt and pepper
1. Heat the ghee or coconut oil in a small frying pan over medium-high heat. Add the onion and sauté on medium heat for 4-5 minutes, until golden. Add the chicken mince and garlic and stir for 2-3 minutes over medium-high heat, breaking it apart.
2. Add the turmeric, lime zest, lime juice, salt and pepper and cook, stirring frequently, for a further 3-4 minutes. Set the cooked mince aside.
3. While the chicken is cooking, bring a small saucepan of water to boil. Add the broccolini and cook for 2 minutes. Rinse under cold water and cut into 3-4 pieces each.
4. Add the pumpkin seeds to the frying pan from the chicken and toast over medium heat for 2 minutes, stirring frequently to prevent burning. Season with a little salt. Set aside. Raw pumpkin seeds are also fine to use.
5. Place chopped kale in a salad bowl and pour over the dressing. Using your hands, toss and massage the kale with the dressing. This will soften the kale, kind of like what citrus juice does to fish or beef carpaccio – it ‘cooks’ it slightly.
6. Finally toss through the cooked chicken, broccolini, fresh herbs, pumpkin seeds and avocado slices.
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
For the noodles
* 2-3 handfuls of kale leaves (removed from the stem and roughly cut)
* 150 g / 5 oz buckwheat noodles (100% buckwheat, no wheat)
* 3-4 shiitake mushrooms, sliced
* 1 teaspoon coconut oil or ghee
* 1 brown onion, finely diced
* 1 medium free-range chicken breast, sliced or diced
* 1 long red chilli, thinly sliced (seeds in or out depending on how hot you like it)
* 2 large garlic cloves, finely diced
* 2-3 tablespoons Tamari sauce (gluten-free soy sauce)
For the miso dressing
* 1½ tablespoon fresh organic miso
* 1 tablespoon Tamari sauce
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon lemon or lime juice
* 1 teaspoon sesame oil (optional)
1. Bring a medium saucepan of water to boil. Add the kale and cook for 1 minute, until slightly wilted. Remove and set aside but reserve the water and bring it back to the boil. Add the soba noodles and cook according to the package instructions (usually about 5 minutes). Rinse under cold water and set aside.
2. In the meantime, pan fry the shiitake mushrooms in a little ghee or coconut oil (about a teaspoon) for 2-3 minutes, until lightly browned on each side. Sprinkle with sea salt and set aside.
3. In the same frying pan, heat more coconut oil or ghee over medium-high heat. Sauté onion and chilli for 2-3 minutes and then add the chicken pieces. Cook 5 minutes over medium heat, stirring a couple of times, then add the garlic, tamari sauce and a little splash of water. Cook for a further 2-3 minutes, stirring frequently until chicken is cooked through.
4. Finally, add the kale and soba noodles and toss through the chicken to warm up.
5.Mix the miso dressing and drizzle over the noodles right at the end of cooking, this way you will keep all those beneficial probiotics in the miso alive and active.
340 calories • 3 of your SIRT 5 a day
Baking the salmon in the oven makes this salad so simple.
Serves 1 • Ready in 20 minutes
1 salmon fillet (130g)
40g mixed salad leaves
40g young spinach leaves
2 radishes, trimmed and thinly sliced
5cm piece (50g) cucumber, cut into chunks
2 spring onions, trimmed and sliced
1 small handful (10g) parsley, roughly chopped
For the dressing:
1 tsp low-fat mayonnaise
1 tbsp natural yogurt
1 tbsp rice vinegar
2 leaves mint, finely chopped
Salt and freshly ground black pepper
1 Preheat the oven to 200°C (180°C fan/Gas 6).
2 Place the salmon fillet on a baking tray and bake for 16–18 minutes until just cooked through. Remove from the oven and set aside. The salmon is equally nice hot or cold in the salad. If your salmon has skin, simply cook skin side down and remove the salmon from the skin using a fish slice after cooking. It should slide off easily when cooked.
3 In a small bowl, mix together the mayonnaise, yogurt, rice wine vinegar, mint leaves and salt and pepper together and leave to stand for at least 5 minutes to allow the
flavors to develop.
4 Arrange the salad leaves and spinach on a serving plate and top with the radishes, cucumber, spring onions and parsley. Flake the cooked salmon onto the salad and drizzle the dressing over.
1/2 of your SIRT 5 a day
Chocolate at breakfast! Be sure to serve with a cup of green tea to give you plenty of SIRTs. The rice malt syrup can be substituted with maple syrup if you prefer.
Serves 8 • Ready in 30 minutes
200g jumbo oats
50g pecans, roughly
3 tbsp light olive oil
1 tbsp dark brown sugar
2 tbsp rice malt syrup
60g good-quality (70%)
dark chocolate chips
1 Preheat the oven to 160°C (140°C fan/Gas 3). Line a large baking tray with a silicone sheet or baking parchment.
2 Mix the oats and pecans together in a large bowl. In a small non-stick pan, gently heat the olive oil, butter, brown sugar and rice malt syrup until the butter has melted and the sugar and syrup have dissolved. Do not allow to boil. Pour the syrup over the oats and stir thoroughly until the oats are fully covered.
3 Distribute the granola over the baking tray, spreading right into the corners. Leave clumps of mixture with spacing rather than an even spread. Bake in the oven for 20 minutes until just tinged golden brown at the edges. Remove from the oven and leave to cool on the tray completely.
1 1/2 of you SIRT 5 a day
Serves 2 • Ready in 15 minutes
1 tsp tomato purée
1 star anise, crushed (or 1/4 tsp ground anise)
Small handful (10g) parsley, stalks finely chopped
Small handful (1Og) coriander, stalks finely chopped
Juice of 1/2 lime
500ml chicken stock, fresh or made with 1 cube
1/2 carrot, peeled and cut into matchsticks
50g broccoli, cut into small florets
1OOg raw tiger prawns
1OOg firm tofu, chopped
50g rice noodles, cooked according to packet instructions
50g cooked water chestnuts, drained
20g sushi ginger, chopped
1 tbsp good-quality miso paste
Place the tomato purée, star anise, parsley stalks, coriander stalks, lime juice and chicken stock in a large pan and bring to a simmer for 10 minutes.
Add the carrot, broccoli, prawns, tofu, noodles and water chestnuts and simmer gently until the prawns are cooked through. Remove from the heat and stir in the sushi ginger and miso paste.
Serve sprinkled with the parsley and coriander leaves.
1 hour 15 mins
1 hour 30 mins
Incredible warming Moroccan spices make this healthy tagine perfect for chilly autumn and winter evenings. Serve with buckwheat for an extra health kick!
1.Preheat your oven to 140C.
2.Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.
3.Add the grated garlic and ginger, chilli, cumin, cinnamon and turmeric. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
4.Next add in the lamb chunks. Stir well to coat the meat in the onions and spices and then add the salt, chopped dates and tomatoes, plus about half a can of water (100-200ml).
5.Bring the tagine to the boil and then put the lid on and put in your preheated oven for 1 hour and 15 minutes.
6.Thirty minutes before the end of the cooking time, add in the chopped butternut squash and drained chickpeas. Stir everything together, put the lid back on and return to the oven for the final 30 minutes of cooking.
7.When the tagine is ready, remove from the oven and stir through the chopped coriander. Serve with buckwheat, couscous, flatbreads or basmati rice.
If you don’t own an ovenproof saucepan or cast iron casserole dish, simply cook the tagine in a regular saucepan up until it has to go in the oven and then transfer the tagine into a regular lidded casserole dish before placing in the oven. Add on an extra 5 minutes cooking time to allow for the fact that the casserole dish will need extra time to heat up.
35 – 40 minutes
20 – 30 minutes
125-150 g Raw or cooked prawns (Ideally king prawns)
65 g Buckwheat pasta
1 tbsp Extra virgin olive oil
For arrabbiata sauce
40 g Red onion, finely chopped
1 Garlic clove, finely chopped
30 g Celery, finely chopped
1 Bird’s eye chilli, finely chopped
1 tsp Dried mixed herbs
1 tsp Extra virgin olive oil
2 tbsp White wine (optional)
400 g Tinned chopped tomatoes
1 tbsp Chopped parsley