Braised Mushrooms with Bok Choy

This recipe is adapted from a beloved Cantonese-style method, commonly known for its fragrant blend of dried shiitake mushrooms and fresh greens. By carefully soaking and braising the mushrooms, we coax out their deeply umami flavor, which balances beautifully with the gentle sweetness of bok choy.

Historical Note

Drying shiitake mushrooms has been a staple preservation technique in China for centuries, particularly in mountainous regions where mushrooms are abundant. Rehydrating them before cooking both concentrates their flavor and keeps them tender during the braising process—an approach cherished in many family-style meals.

Ingredients

Main Items

• 450 g dried shiitake mushrooms (or sea cucumber slices)
• 10 g cordyceps flowers
• 1 ginger slice
• 2 tbsp cooking oil or lard
• 300 ml water
• 1 tsp cornstarch (to thicken the sauce)

Sauce Mixture

• 2 tbsp oyster sauce
• 5 g rock sugar

Seasoning

• 1 tsp Shaoxing cooking wine
• ½ tbsp chicken bouillon (or chicken powder)
• 1 tsp sesame oil
• White pepper (to taste)

Instructions

1. Rehydrate the Mushrooms

   • Give the dried shiitakes a quick rinse, then place them in a bowl of warm water for about 30 minutes.
   • Reserve a portion of the soaking liquid to add depth of flavor later.

2. Clean the Bok Choy

   • Cut off any tough ends from the bok choy and separate the leaves.
   • Rinse thoroughly in water to remove dirt or grit.

3. Prep the Aromatics

   • Slice your garlic and ginger. Keep them handy for two separate cooking stages.

4. Boil the Bok Choy

   • Heat 6 cups of water in a wok or pot, then add 1 tablespoon of the oil along with half of the garlic and ginger.
   • When it’s near boiling, place the bok choy in and cook for about 2 minutes—just until the greens turn vibrant.
   • Transfer immediately to cold water or an ice bath to preserve color and halt cooking. Drain thoroughly.

5. Prepare the Mushrooms

   • Remove stems from the rehydrated shiitakes.
   • Gently press out excess water, keeping about 2 cups of the soaking liquid.

6. Combine the Sauce

   • In a small bowl, stir together the oyster sauce, rock sugar, and Shaoxing cooking wine until the sugar dissolves.
   • Set aside for use in the braise.

7. Braise the Mushrooms

   • Heat the remaining 1 tablespoon of oil in your wok. Add the leftover ginger and garlic slices, stir-frying briefly until fragrant.
   • Stir in the prepared shiitakes.
   • Pour in the reserved mushroom soaking liquid (about 2 cups) and the sauce mixture.
   • Bring everything to a gentle boil, then reduce heat to low. Allow the mushrooms to simmer for 10–15 minutes so they absorb the flavors.

8. Thicken the Sauce

   • Add the chicken bouillon for an extra savory note.
   • Mix the cornstarch with a little bit of cold water (or leftover soaking liquid) to form a slurry.
   • Increase the heat slightly and stir in the slurry. Continue cooking until the sauce thickens to your liking.
   • Drizzle in the sesame oil for a final fragrant touch.

9. Assemble and Serve

   • Arrange the drained bok choy on a serving plate.
   • Spoon the braised mushrooms and sauce over the greens.
   • Enjoy hot with steamed rice or as part of a multi-dish meal.

Feel free to adjust seasoning levels to suit your taste—more sugar for sweetness, extra soy sauce for saltiness, or a splash of black vinegar for tang. This comforting braise is a crowd-pleaser at family gatherings and an excellent way to showcase the dynamic interplay of earthy mushrooms and fresh greens.

Hot and Sour Shredded Potato Stir-Fry

Historical Context of Potatoes in China

Potatoes found their way into China via multiple trade routes, where they were eventually embraced and adapted into local cooking. In many parts of the country, particularly in the southwest, they’re treated more like a crisp vegetable rather than a heavy starch. This approach led to iconic dishes where shredded potatoes are quickly stir-fried, resulting in bright, crunchy textures that pair well with bold seasonings.

Why Use Low-Starch Potatoes?

Red-skinned or other low-starch potatoes are ideal because they maintain a pleasantly firm bite. High-starch types tend to soften too much or become sticky, which can hamper the distinct crisp-tender mouthfeel prized in this recipe.

Ingredients (2–3 servings)

• 400 g potatoes, shredded (red-skinned or another low-starch variety)
• 2 tbsp white vinegar (for blanching water)
• 2.5 tbsp cooking oil
• 1/2 tbsp Sichuan peppercorns
• 2 carrots, thinly julienned
• 2 spring onions (scallions), whites and greens separated
• 2 garlic cloves, sliced
• 1 small piece ginger, cut into matchsticks
• 4 dried chilies
• Salt, to taste
• 1 tsp sugar
• 1.5 tbsp Chinese aged black vinegar
• 1 tsp soy sauce (optional)
• 1/4 tsp MSG
• (Optional) A pinch of extra chili flakes or ground Sichuan pepper for more heat

Cooking Steps

1. Prepare the Potatoes

   • Peel and shred them into thin matchsticks.

2. Blanch in Acidic Water

   • Bring a pot of water to a gentle simmer and add 2 tablespoons of white vinegar.
   • Drop in the shredded potatoes for about 20 seconds, then quickly drain.
   • This brief blanch sets the crisp texture and washes away excess starch.

3. Dry the Potatoes

   • Allow them to sit in a sieve or on paper towels so they’re not dripping with moisture when stir-fried.

4. Infuse the Oil

   • Heat 2.5 tablespoons of oil in a wok over medium heat.
   • Add the Sichuan peppercorns right at the start, letting them slowly release flavor.
   • Before they burn, tilt the wok and remove them if you prefer not to have whole peppercorns in the final dish.

5. Stir-Fry Aromatics

   • Turn the heat to high.
   • Add the spring onion whites, ginger, garlic, and dried chilies.
   • Stir for a few seconds until everything is fragrant.

6. Add Potatoes and Carrots

   • Toss in the drained potato shreds and julienned carrots.
   • Stir-fry briskly so the potatoes don’t stick and develop a gummy texture.

7. Season

   • Sprinkle in salt to taste and 1 teaspoon sugar.
   • Continue cooking for about 1–2 minutes, keeping the heat high.

8. Finish with Black Vinegar

   • Drizzle in 1.5 tablespoons of Chinese aged black vinegar.
   • Add the green parts of the spring onions.
   • Stir for another 30 seconds or until the vinegar’s sharpness mellows slightly.

9. Serve

   • Taste and adjust seasoning if needed.
   • Plate immediately to preserve the crisp texture. Enjoy as a side dish alongside meats or soups.

About Chinese Aged Black Vinegar

Chinese black vinegar, especially varieties from Zhenjiang, has a deeper, more complex flavor than lighter vinegars. Its mild sweetness and smoky aroma help balance the tangy and spicy elements in this dish. Although white vinegar can be used in a pinch, aged black vinegar offers a layered taste that many cooks find indispensable for that authentic hot-and-sour profile.

Yunnan-Style Cold Beef Salad

This dish combines thinly sliced, boldly spiced beef brisket with crisp grated mooli (daikon) and fresh herbs. In Yunnan, black cardamom (草果, caoguo) is often used alongside dried chilis and Sichuan peppercorns for a uniquely smoky, aromatic flavor profile. This recipe is a great way to repurpose leftover brisket, or you can start from scratch with a sous vide approach to ensure perfect tenderness.

Historical Context

Yunnan province, located in China’s southwest, is renowned for its diverse landscape and ethnic groups—each contributing unique spice blends and cooking traditions. Black cardamom is a staple in many Yunnanese braises, thanks to the region’s access to spice routes that historically bridged China, Southeast Asia, and beyond. Over time, locals adapted these foreign spices into their own cuisine, creating dishes that balance smokiness, heat, and fresh herbal brightness. A common practice is to serve spiced, cooled meats in a chilled or “salad” format (凉拌, liángbàn) to counteract the region’s warm climate.

Ingredients

• 200g beef brisket

• Black cardamom (1–2 pods, lightly crushed)

• Sichuan peppercorns (~1 tsp)

• Dried chilies (2–3, or to taste)

• Star Anise

• Ginger

• 1 mooli (daikon radish), grated finely

• 1 Tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp garlic oil (or a small clove of grated garlic mixed with neutral oil)

• Chili oil (to taste)

• Coriander (cilantro), chopped (for garnish)

• Mint leaves, roughly torn (for garnish)

Preparation

1. Sous Vide the Brisket (Optional)

1. Season & Bag: Season the brisket generously with salt, black cardamom, and a few Sichuan peppercorns. Place into a vacuum-sealed bag with the crushed black cardamom pod and dried chilies.
2. Sous Vide: Cook at 62°C (144°F) for 24 hours (preferred) or 65°C (149°F) for 18 hours if you prefer a shorter cook. The lower, slower method yields more tender meat.
3. Cool & Slice: Once done, plunge the sealed bag into ice water to cool. When completely cool, slice the brisket thinly across the grain.

Alternatively, if you already have leftover brisket, skip the sous vide and simply slice your cooked meat. For an extra Yunnan touch, you can briefly simmer sliced leftover brisket with black cardamom and Sichuan peppers, then chill before assembling the salad.

2. Prepare the Daikon

1. Grate the daikon into thin strips (or use a julienne peeler).
2. Optional Soak: If the daikon is especially pungent, you can soak it in ice water for 5–10 minutes. Drain well to maintain crispness.

3. Assemble the Salad

1. In a mixing bowl, combine soy sauce, sesame oil, garlic oil, and chili oil to form the dressing.
2. Adjust Seasoning: Taste; add a pinch of sugar, salt, or a splash more soy sauce if you want balance between salty, spicy, and aromatic.
3. Add thinly sliced beef brisket and grated daikon to the dressing, tossing gently to coat.
4. Garnish: Top with chopped coriander and torn mint leaves.

Serving Suggestions

• This salad can be eaten cold or at room temperature.
• Serve it with steamed rice, noodles, or wrapped in lettuce leaves.
• Add a splash of vinegar (Chinkiang black vinegar or rice vinegar) if you enjoy a tangy edge.

Why It Works

• Black Cardamom (caoguo) brings a subtle smokiness and camphor-like aroma to the beef, characteristic of many Yunnanese dishes.
• Sichuan Peppercorns provide a gentle, numbing spice that complements the smoky chili flavors.
• Daikon offers a crisp, peppery counterpoint to the richly spiced beef.
• Herbs (Cilantro & Mint) supply a bright, cooling finish that contrasts the warm spices.

This Yunnan-Style Cold Beef Salad (云南凉拌牛肉) is a testament to the region’s flair for weaving together aromatic spices, punchy chilies, and fresh produce. Whether you’re using sous vide to achieve fork-tender brisket or simply repurposing yesterday’s roast, the result is a lively, refreshing dish perfect for warm afternoons or as a light, spicy starter.