SBS Food

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Pak choy and braised shiitake mushroom

This nutritious recipe pairs saucy, umami-rich and earthy shiitake mushrooms with a rich braising oyster sauce, flavoured with ginger, garlic and Shaoxing wine. Boiled pak choy brings a welcome freshness for balance. Try this with steamed rice, or as a vegetable side dish to complement your next Asian-themed dinner!

  • serves

    4

  • prep

    5 minutes

  • cook

    45 minutes

  • difficulty

    Easy

serves

4

people

preparation

5

minutes

cooking

45

minutes

difficulty

Easy

level

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Ingredients

  • 15 dried whole shiitake mushrooms (good quality)
  • 3 tbsp vegetable oil (including 2 tbsp for the pak choy)
  • 3 slices ginger, bruised
  • 2 garlic cloves, bruised
  • 1 tbsp Shaoxing wine
  • 3 tbsp oyster sauce
  • salt
  • 2 tsp cornstarch mixed with ½ cup of cold water
  • 3 bunches pak choy, quartered
Soaking time: 30 minutes

Instructions

  1. In a large bowl, cover the dried shiitake mushrooms with 1 litre of hot water. Soak for 30 minutes until softened. Trim and discard the stalks and reserve the caps and the steeping liquid.
  2. Heat a wok over medium heat and add 1 tablespoons of the oil. Add the ginger and garlic and fry for a few seconds until toasted. Add the shiitake caps and fry for a few seconds. Add the wine, oyster sauce and the mushroom steeping liquid and bring to a simmer.
  3. Cover and simmer for at least 10 minutes, but up to 45 minutes. The longer you simmer the more flavourful and tender the mushrooms will be, but if you're in a rush 10 minutes is fine. Taste and adjust seasoning, then stir through enough of the cornstarch slurry to form a silky sauce.
  4. For the pak choy, bring a large pot of water to a simmer and add some salt and 2 tablespoons of oil. Boil the pak choy for 1 minute, then remove from the water. Drain well and arrange on a plate. Arrange the mushrooms around the pak choy and pour over the sauce to serve.
 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Leafy Greens

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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 23 November 2023 1:58pm
By Adam Liaw
Source: SBS



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