When I came across Food and Wine‘s Steamed Bok Choy with Mapo-Style Pork photo, I really loved the concept, the color and textures. The recipe headnote billed it as “great for anyone looking to eat less meat” even though it used 1/2 pound of ground pork. ¯\_(ツ)_/¯
I used oyster mushrooms here which gave it a hearty feel, and loved how it played with the soft texture of the bok choy leaves and stem.
You could sub one cup of cooked farro in place of the oyster mushrooms here if you’d like and if you don’t like or have bok choy, any sturdy green will do.
Grilled Bok Choy with Salty+Spicy Oyster Mushrooms
Yield 2 servings
Ingredients
for the mushroom topping
- 1 TB toasted sesame oil
- 2 cups finely chopped oyster mushrooms (or any mushroom of your choice)
- 4-6 cloves garlic, minced
- 4 scallions, chopped (reserve 1/4 for garnish)
- 1 TB hoisin
- 1 TB soy sauce
- 2 tsp cornstarch, combined with 2 TB water
- chili oil, sriracha or sambal
- sesame seeds
for the bok choy
- neutral oil
- 6 pieces of baby bok choy, base left intact, but sliced lengthwise
Instructions
to make the mushroom topping
- Warm the sesame oil in a medium-sized saucepan over medium heat. Add in the mushrooms, stir to coat, then allow to slightly brown for a few minutes. Don't stir during this time.
- After a few minutes, give it a stir and allow to develop a slightly golden color throughout. Add in the garlic, adding in a few splashes of water or turning the heat own slightly if it starts to stick. Allow to saute for a couple of minutes. Add in the scallions and stir until soft.
- Stir in the hoisin and soy sauce. Turn the heat up slightly, then add in half of the cornstarch slurry and stir. It should start to thicken up. Add the other half to achieve the desired consistency. Set aside to cool.
to grill the bok choy
- Preheat a grill pan over medium high heat. Drizzle with a little oil and, working in batches, place the boy choy flat-side down. Place a weight on top (like a cast iron pan) to get darker grill marks.
to serve
- Transfer the bok choy to plates. Spoon the mushroom topping over the top. Add the desired amount of spicy sauce and finish with a sprinkle of sesame seeds and reserved scallions. Serve immediately.
Jennifer Bliss says
November 14, 2017 at 9:56 pmI need more Bok Choy in my life!
Hélène says
February 12, 2019 at 9:41 pmThis is the first recipe I try from your site, and I absolutely love it! I didn’t use chili oil since I don’t like “hot” food, and ended up using a mix of white mushrooms and just a few oyster mushroom.
It’s really tasty and delicious! And so easy to make.
It’s definitely something I’ll make again in the future. Thank you!