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.