• Ingredients:
  • 8oz package of FunGuy shiitake mushrooms
  • 4-6 heads baby bok choy
  • 3 cloves garlic
  • 2 tablespoons light vegetable oil
  • 5-6 cups water for boiling
  • 2-3 cups cold water
  • pinch of salt
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1½ teaspoons sugar
  • ¼ teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Bring in a bit of good luck this Lunar New Year with our braised shiitake mushrooms and bok choy!

Usually this recipe is made with dried shiitake, but our fresh mushrooms are perfect for this easy and flavorful traditional dish, and are oh so delicious when paired with vibrant tender bok choy! Serve with an array of other Chinese celebratory dishes like long noodles, dumplings, fish, or rice! 

DIRECTIONS: 

  1. Brush off any debris from the FunGuy shiitake mushrooms with a damp cloth and trim the stems. Rinse the bok choy under cool water to remove any debris and remove any damaged leaves. Trim the bottom of the head and cut each in half or thirds. Peel and finely mince the garlic. 
  2. Bring the water to a boil on the stove over high heat with the pinch of salt. Once the water is boiling, add the bok choy to the pot and cook about 40 seconds to 1 minute to blanch the leaves; they should be bright green but wilted. Transfer the bok choy to a bowl with the cold water to stop the cooking and drain in a colander. Reserve 2-3 cups of the cooking water. 
  3. Heat the vegetable oil in a large wok over medium heat. Add the garlic and shiitake mushrooms to the wok and stir fry 10-20 seconds before adding in the rice wine vinegar. Add the reserved bok choy cooking water to the wok and bring to a simmer. 
  4. Add the soy sauce, oyster sauce, and sugar to the wok and stir. Add the sesame oil and stir again and turn the heat down to medium low and allow it to simmer about 5 minutes or until the liquid has reduced by half. 
  5. Mix the cornstarch with the tablespoon of water until it’s a slurry texture. Pour it in with the mushrooms, stirring constantly and let cook another minute or so, or until the liquid has thickened. Taste and adjust the soy and sugar as necessary. If the sauce is too thick, stir in a little water or more cornstarch and water mixture to thicken the sauce. Turn off the heat.
  6. Transfer the bok choy to a large serving plate and arrange the shiitake mushrooms and sauce. 
  7. Serve immediately!

Have a Fun and Lucky Lunar New Year meal!