Don’t let the ingredient list fool you—this dish is elegantly simple once you see how the two components come together. Tender oyster mushrooms are simmered in a fragrant sake and soy mixture, then tossed with crisp bok choy that’s infused with a light ginger-garlic “tea” made from the vegetable trimmings. The concept was born by chance when the stems were tossed into a teapot to keep them out of the way—and the result turned out so delicious it became part of the recipe!
INGREDIENTS:
1/2 pound oyster mushrooms
1/2 inch piece of peeled ginger, grated finely and squeezed for juice
1 large clove of garlic, peeled and cracked
1/4 cup sake
1/8 cup mirin (sweet Japanese cooking wine)
1 tablespoon “white” or light soy sauce
2 tablespoons of neutral-flavored oil (grapeseed or canola)
4-5 oyster mushrooms from the above, chopped fine
1/2 inch piece of peeled ginger, crushed
1 small garlic clove, peeled and de-germed
4 drops “white” or light soy sauce
1 bunch of baby bok choy, separated into stalks/branches and sliced lengthwise into slivers ¼ inch wide
1 tablespoon neutral-flavored oil
METHOD:
Slice or shred the oyster mushrooms into wide, thin pieces. Heat 2 tablespoons oil in a 10-inch nonstick pan over medium-high heat. Add the crushed garlic clove and sauté just until fragrant and beginning to color; remove and discard before it burns.
Add the mushrooms to the hot oil and toss to coat. Cook until slightly softened. Drizzle in the sake, mirin, and soy sauce. Add the ginger juice and toss again. Reduce heat to low, cover, and cook gently until the mushrooms are tender, checking occasionally. Add a splash of water if the pan becomes dry before the mushrooms are done.
While the mushrooms cook, bring 2 cups of water to a boil. In a small teapot or saucepan, combine the finely chopped mushrooms, crushed ginger, garlic, and soy sauce. Pour the boiling water over the mixture and let steep until ready to use.
Once the mushrooms are tender, remove them to a bowl and keep warm. Turn the heat to high, add the remaining tablespoon of oil, and toss in the bok choy slivers. Stir-fry quickly until the greens just begin to color.
Strain the mushroom stem tea into the pan, discarding solids. Stir the bok choy and cook until most of the liquid evaporates.
Return the cooked mushrooms to the pan and toss gently to combine. Cook just long enough to heat through, then serve warm.
SERVING SUGGESTIONS:
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Serve over steamed jasmine rice, kasha, or wheat berries for a light, satisfying meal.
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Use leftovers as a flavorful omelette filling or ramen topping.
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Add a sprinkle of toasted sesame seeds or a drizzle of chili oil for extra flair.
YIELD: 4 servings
SOURCE: Chef Andrew E Cohen
