Saturday, March 11, 2017

Baby Bok Choy With Shitake Mushrooms, Garlic, Ginger and Sesame #recipe #mystery #giveaway @AbbottMysteries



This is the last post in our Eat Your Rainbow Challenge!  We have enjoyed our veggie posts and this time we wanted to choose something a wee bit different and opted for baby bok choy because they’re just so cute and shitake mushrooms because they are so intriguingly odd looking and they’re actually grown in our community!  We think you could use ordinary button mushrooms too.  

We hated to cook the bok choy because they were a) adorable and b) obviously terrified. Oh well.
 


Make sure you post a comment today to be on the list for the draw for this fabulous veggie serving platter.  All previous commenters' names will be in the draw.


 We’ll be choosing soon!  Let us remind you that you must leave your email addy in your comment. Disguise it to fool the trolls, by all means, but we’ll need it to let you know.

And now back to our baby bok choy. They look so lively and full of nutrition. The taste is mild and delicious. What’s not to love?

Baby bok choy are very popular around here. I have bought at least a half-dozen packages of them intending to experiment and they have mysterious vanished into soup and omelets. (MJ says: I don’t know who the culprit is but it appears that I’m married to him.)  

 
This time, we managed.  There are lots of nice recipes about for sautéing this lovely veggie, but we were looking for something like the Asian marinade we make for our favorite baked salmon.  After a bit of experimentation, we toned down the amount of sesame oil to ½ tsp. It has quite a powerful flavor.

The results were a big hit. Although the recipe serves six as a side, there was just enough left for one.
MJ had to promise to make it often.  That was good news!  We  hope you will also like it. You can fiddle with the ingredients and proportions. Let us know what you think!


WE'RE SO OUT OF HERE!

Baby Bok Choy With Shitake Mushrooms, Garlic, Ginger and more



2 tablespoons Canola or other vegetable oil
2 tsp prepared chopped garlic (or two cloves fresh garlic minced)
1 tbsp prepared ginger (or one tablespoon grated fresh ginger)
2 tablespoons soy sauce (regular or low salt)
1 1/2 tsp maple syrup
½ tsp sesame oil
½ cup chicken stock
6 baby bok choy with ends trimmed, chopped
8 oz shitake mushrooms, ends trimmed and sliced
S & P to taste

What to do:
In a large frying pan, heat the oil until hot but not smoking. Canola is better than olive oil for high temperature frying. Sauté the garlic and ginger for about a minute.


Add the boy choy and mushrooms and cook for about five minutes.


Combine soy sauce, sesame oil, maple syrup and chicken stock in a small bowl.  Add to pan.  Bring to a boil and cook until liquid disappears.  It won’t take long!  Add S & P to taste. We found it salty enough as is.



This is a highly flavored dish and we chose to serve it with plain roast roast chicken and Arborio rice, so there wasn’t a lot of flavor competition. We loved it! It would also be very good with baked fish. 



Do come by and let us know if you have any favorite seasonings for baby bok choy.  We’re looking forward to hearing from you.

If you are new to this blog, we’d like to point out that Victoria Abbott is a collaboration between the artist and photographer, Victoria Maffini, and her mother, Mary Jane, author of three other series.
Together, we write the award-winning Book Collector Mysteries. We love writing together and oddly enough, we have fun. 



We like to think our book collector mysteries have lots of flavor and surprise too. All five titles are available in print, ebook and audio format. Don't miss out!




 

Get in on more fun with  our email newsletter.  All you need to do to get on the list is ask us RIGHT HERE


We’re also on Facebook and love to hear from you.  Click to link to Mary Jane Maffini
and Victoria Abbott



Make sure you eat your veggies and don't forget to comment and leave your email addy to be in the draw. We're rooting for you!






46 comments:

  1. I must live in an alternative universe. I have never eaten baby bok choy. This recipe looks delicious. I'm a little iffy about the maple syrup though. I've never been a big fan of it.
    patdupuy@yahoo.com

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    1. Just swap it out for honey or sugar, Pat. Or leave it out. It should still be very tasty.

      MJ (hooked on maple syrup, but it's not to everyone's tasteO

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  2. I've never eaten it, I'm in Wisconsin, maybe that's why. I do enjoy your books!donamaekutska7@gmail.com

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    1. Thanks, Donamae! So glad to hear from you. Bok choy is optional.

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  3. Fabulous recipe! I LOVE baby bok choy - normally I eat it steamed, but this recipe is definitely on my list. And yes, I eat veggies daily! :) EMS591@aol.com

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    1. Now we believe you do! We wondered for a while ... something to do with your name. Wink.

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    2. Haha, I know it's confusing for people who don't know the backstory ;) To sum it up = I used to blog under the alias VeggieGirl. I still, to this day, have people who used to read my blog refer to me as VeggieGirl. I have to keep telling them, "It's Liz - no VeggieGirl." So it's a running joke with my social media handles being "LizNoVeggieGirl" :)

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  4. HEHEHE!! Your "baby" is so cute!! We grow bok choy..so this recipe will have to wait a wile for me to use it....! We collect our mushrooms here too...morels are the first to arrive, and then the "pink undies"(field mushrooms!)
    the3beersus at yahoo dot com.

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    1. You grow it! Look at you go. We must talk about how to do that. We are hopeless veggie growers, but we could learn. Hugs.

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  5. I'll have to keep this in mind. I usually plant book choy in the spring.
    sgiden at verizon(.)net

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    1. You grow it too! Well, we have to make a plan.

      Thanks for commenting, Sandy.

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  6. Thanks for this delectable recipe which I would enjoy. Just the healthy type I love. Greens and chicken with lots of flavor.saubleb(at)gmail(dot)com

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    Replies
    1. Thanks for coming by! Glad you like it. Hugs.

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  7. This will be a new taste adventure in the Reid household. Sounds wonderful and I am definitely a fan of adding a sweet something to veggies (ie. the maple syrup).
    the ever-Anonymous Nancy R
    jw.nl.reid@sympatico.ca

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    1. Hi Nancy! You could use honey or sugar in place of it! Have fun. Hugs.

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  8. I've never eaten this dish but I sure applaud people who try new things! Thank you for the giveaway! barbie17 (at) gmail (dot) com

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    Replies
    1. Glad to hear from you, Tari! And you are welcome.

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  9. This baby bok choy recipe is a must-try for sure!

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    Replies
    1. Thank you! Don't forget your email addy!

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  10. Just had this for lunch. It was delicious! Joycelnewman (at) gmail (dot) com

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    Replies
    1. Wow! Thanks so much Joyce. That's great news for us. Hugs.

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  11. Can not wait to try this recipe it sounds delicious. embam1969@comcast.net

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    Replies
    1. Hope you enjoy it. Barb! The googly eyes are not included. Hugs.

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  12. Bok Choy is appealing- steamed with salmon is special. I will try your recioe. elliotbencan(at)hotmail(dot)com

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    Replies
    1. Hope it works out for you, my friend. Hugs.

      Delete
  13. I am a great fan of baby bok choy, too. Am intrigued with the maple syrup that you listed in the recipe ingredients.
    little lamb lst at yahoo dot com

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    Replies
    1. We always use it in place of sugar or honey. You could do the same or swap it out. I am crazy about the stuff!

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  14. Serve it with "roast roast chicken"? Does that mean it's super roasted? ;o )
    This does sound like an excellent use of two yummy vegetables.
    Well done!

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    1. The bok choy may have looked worried, but it's reason for being is to be lovingly cooked and enjoyed, so, I don't think it minded.

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    2. Oh it was supposed to say plain roast chicken. From now on, we call that roast roast. Glad you think they wouldn't mind because they're always on our menu now. Hugs.

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  15. Love the pics of the baby bok choy! The receipe looks like a great side dish and I like the Asian flavors. Will be giving it a try.
    diannekc8(at)gmail(dot)com

    ReplyDelete
    Replies
    1. Hope you are happy with the result. We find we can fiddle with Asian flavors and they always taste good. Cheers.

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  16. The photo of the baby bok choy is adorable, thanks for making me chuckle this afternoon. Will share with the mushroom lovers in my family. I do enjoy it steamed or stir fried. Thanks

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    1. Glad you chuckled, Patricia! Thanks so much for coming by. Don't forget your email addy!

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  17. Yum, my 6 yr old son has been craving this lately and he likes to munch on it raw, more power to him...I myself like to sautee' with olive oil, minced garlic and add as a side dish...We also had to cut down on the oil, doesn't need much, that's for sure. Love the baby Bok Choy. Will try!

    Cozynky(at)Gmail(dot)com

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    1. Thanks, Nessa! I love that your six year old son loves bok choy. I hope he sees the pix.

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  18. This looks and sounds delicious!And it sounds pretty easy to make--which I love!!!! Thank you so much for the chance to win! magicgirl2357@yahoo.com

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    1. Glad you came by, Abby! It is pretty easy and quite 'forgiving' too.

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  19. I love bok choy and mushrooms. I have to try this recipe. Thank you for sharing, and for this chance to win. areewekidding@yahoo.com

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  20. The book and the recipe look great. Can't wait to try the recipe. Thank you for that. And for a chance to read the book sooner. Rather than later. Della at deepotter (at) peoplepc (dot) com

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  21. I can't believe this is the firt time I have seen your post.
    I love mysteries, love food, and love to cook.

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  22. I wok cook all the time. Baby bok choy is part of the medley of veggies I add to Asian dishes. I also put it in soup when I make the clear one you get in the restaurants.

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  23. I the recipe and the tray.
    Theresa N
    weceno(at)yahoo(dot)com

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  24. This post made me hungry! Thanks for offering a great giveaway!! lindaherold999(at)gmail(dot)com

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