Mushrooms are one of the best foods in the world, in my humble opinion. They come in all shapes, sizes and textures and always taste so earthy, meaty and satisfying. Mushrooms are simple to prepare and never complicated in taste. When cooking mushrooms, my belief is that they should not be overpowered by too many ingredients because they are amazing by nature.
While the star of the show in this quick and amazing Chinese mushroom and bok choy stir fry is definitely the complex and earthy shimeji and beech mushrooms, this dish is further enhanced by the fresh and clean taste of the tender, but crunchy bok choy. These lovely vegetables are lightly coated in a simple sauce so that their beautifully natural flavors shine though – just like nature intended.
½ lb. Shanghai bok choy or very small baby bok choy, cleaned and halved lengthwise
1 package of seafood (white beech) mushrooms, hard ends removed
1 package of shimeji mushrooms (enoki would work too), hard ends removed
4 green onions, sliced
2 tsp. sesame oil
1 inch piece of ginger, minced
1 clove of garlic, minced
½ Tbsp. oyster sauce or vegan oyster sauce
1 Tbsp. soy sauce
1 tsp. dark soy sauce
Black pepper to taste
Heat the sesame oil in a wok over medium high heat. Add the boy choy and cook for 1-2 minutes. Add a bit of water (2 Tbsp. or so) and cook until the water evaporates, about 2 more minutes. Add the ginger, garlic, and green onions and toss together for about 1 minute. Add in the mushrooms, oyster sauce, and soy sauces and cook, tossing, for about 2 minutes (or until the liquid evaporates). Season with black pepper to taste.
Serve hot as a side dish or a main course with steamed rice.