• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Recipes

    Bok Choy with Fresh Shiitake

    Published: Jan 25, 2013 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    baby bok choy and shiitake mushrooms fuchsia dunlop every grain of riceShiitake mushrooms, commonly known in Chinese as “fragrant mushrooms,” have a rich, savory flavor that can enhance the taste of other foods, such as the fresh bok choy in this recipe. For an even more intense flavor, use dried shiitake mushrooms, which should be soaked in hot water for 30 minutes to soften. Rinse them, cover with fresh water, bring to a boil and simmer for at least 20 minutes with a dash of Shaoxing wine, some crushed ginger and spring onion and salt to taste. Leave them to steep in the liquid until you want them. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking* by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved.

    Serves: 2 to 3

    • 11 ounces baby bok choy
    • 6 fresh shiitake mushrooms
    • ¼ teaspoon sugar
    • ½ teaspoon potato flour mixed with
    • 1 tablespoon water
    • Salt
    • 31/2 tablespoons cooking oil
    • 3 garlic cloves, sliced
    • An equivalent amount of ginger, peeled and sliced

    Wash the bok choy, then cut each head lengthways into quarters. Slice off and discard the mushroom stalks and halve the caps. Combine the sugar with the potato flour mixture.

    Bring some water to a boil in a saucepan (1 quart/1 liter will do), add ½ teaspoon salt and ½ tablespoon oil, then blanch the bok choy and mushrooms briefly, just until the bok choy leaves have wilted. Drain and shake dry.

    Add the remaining 3 tablespoons of oil to a seasoned wok over a high flame, swirl it around, then add the garlic and ginger and stir a few times until you can smell their fragrances. Add the blanched mushrooms and bok choy and stir a few times. Finally, add the potato flour, mixture with salt to taste, give everything a good stir and serve.

    Variations: The same method can be used to cook all kinds of greens, including choy sum (cut into chopstickable sections), baby bok choy, Shanghai green bok choy, or Chinese leaf cabbage (cut into thick slices).

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    • Here are more recipes for Leafy Spring Greens.
    • Mushroom lovers, rejoice! Here are more mushroom recipes for you.

    More recipes you may enjoy

    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 11 Best Vegan “Cheese” Recipes

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media