By: Lusciously Local
(note: you may have to make a trip to your local Asian grocery store for this one)
8 whole baby bok choy, cleaned
8 oz King Oyster Mushroom, cleaned and sliced (or any other mushroom combination)
2 tbls Rice Wine
1 tbls Sake
3 tsp Oyster sauce
2 tsp lite soy sauce
1 tbls juice from a Yuzu
1 tsp hot chil/garlic sauce
1 tbls minced green garlic (or substitute regular garlic and a green onion.)
2 tbls Canola Oil
1 tsp Sesame Oil
Zest of Yuzu
Prepare your veggies. Bring a pot of water to boil and blanch the mushrooms and bok choy seperately. The mushrooms for maybe 2-3 minutes, the bok choy about a minute. (note: You could save the water, put on the back of the stove until you are done making dinner and then use it to make veggie stock with whatever trim you have available while you are cleaning up)
Put your blanched veggies aside. Prepare your seasoning mix: mix together in a small bowl the rice wine, sake, oyster sauce, soy sauce, yuzu juice, hot chile garlic sauce and the green garlic and set aside.
Next, heat a dry wok over high heat. Add the mushrooms and cook while stirring until they no longer glisten. Remove them and put aside.
Add the Canola oil to the wok and swirl to coat the sides. Over high heat ,add the mushrooms back to the wok and add your seasoning mix all at once. Stir and cook until mushrooms are tender and have absorbed some flavor, about 2 minutes. Add the sesame oil and bok choy and toss until the bok choy is heated through, about a minute.
Slide all onto a serving dish and garnish with the Yuzu zest and a splash of Lite (low sodium) Soy Sauce.
This dish is delightful with rice.