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!

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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!