Saturday, March 23, 2013

Shiitake and bok choy stir fry

I love bok choy in stir fried stuff. It does not lose integrity when cooked and it lends a nice crunch to any dish.

8 oz shiitake mushrooms
0.5 cup detailed shrimp
2 cups of cooked udon noodles
6 large bok choy leaves
1 tbsp vegetable oil
1 tsp ginger paste
1 tsp chili paste
1 clove garlic, minced
2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar

Cut the white steam of the bok choy into 0.25-inch slices across the grain. Tear the green, leafy part into one square inch pieces.

Remove the stems of the shiitake and slice the caps into 0.25-inch slices.

Heat a large skillet on medium high. Add the oil and the garlic with the chili and ginger pastes. Stir around a little bit, allow to sizzle for about 30 seconds. Add the mushrooms and cook until softened. Add the shrimp and cook until no longer translucent. Mix the mirin, soy sauce and sugar.

Add the bok choy and cook until vibrant green, about 2 minutes. Add the noodles and the mirin mixture. Stir and cook until the sauce is absorbed. Serve immediately.

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