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
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.
- 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.