Chinese Pak-Choi and Shiitake

Pak-Choi and ShiitakeBefore I get to this Chinese Pak-Choi and Shiitake, I would really appreciate it if you could pop over to a site and give my Korean Spicy Tenderstem Broccoli recipe a vote! The winner gets a trip to Paris, my absolute favourite place. Here’s the link:

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Here’s a lovely, simple recipe for Chinese Pak-Choi and Shiitake mushrooms that is so healthy, vegan and, if you use potato flour, gluten-free! I used plain flour because it was all I had but potato flour is more authentic. It is lovely to find nice and healthy Chinese recipes like this one because most Chinese recipes, at least the ones I’m drawn to, are full of calories. Serving this on the plate makes me feel less guilty about what is served next to it!

Normally I would recommend that you do not was the mushrooms but brush them well with a pastry brush to remove any dirt or grit as washing them will make them soak up loads of water, but seeing as they’re being par-boiled, they’ll do that anyway.They will release some of it in the wok which with then be thickened with the flour and water mixture.

 

Chinese Pak-Choi and Shiitake

Ingredients

  • 600g pak choi, chopped into quarters lengthwise
  • 250 g shiitake mushrooms, stalks removed and halved
  • 6 cloves of garlic, thinly sliced
  • 30 g ginger, sliced julienne
  • half a tbsp flour (preferably potato) mixed with 2 tbsp of water
  • 4 tbsp cooking oil
  • 1 tsp sea salt flakes
  • 1 tsp sesame seed oil

Instructions

  1. Bring about a litre of water to the boil in a large saucepan and add 1 tbsp of the oil and 1 tsp of sea salt flakes.
  2. Once the water is boiling, pile in the pan choi and mushrooms and blanch them for just a minute before removing them from the water.
  3. Heat the rest of the oil in a wok or large frying pan and add the ginger and garlic.
  4. Stir fry for just 30 seconds until they become really aromatic and add in the drained mushrooms and pan choi.
  5. Stir them around just a few times to make sure they are all lightly slicked in the garlic and ginger oil.
  6. Stir up the flour and water mixture again and add it to the wok. stir fry for a few minutes until the sauce has thickened.
  7. Then season again to taste and drizzle over the sesame seed oil.
  8. Transfer to a serving dish and serve.
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