Braised Mushroom with Baby Bok Choy
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INGREDIENTS
- 14 dried shiitake mushrooms ; soaked in room-temperature water overnight
- 2 cups vegetable or chicken broth
- 2 tablespoons Coconut Aminos Hoisin sauce
- 1 tablespoon tamari or soy sauce
- 1 teaspoon Monkfruit sugar
- 1 teaspoon toasted (Asian) sesame oil
- 1 teaspoon Shaoxing rice cooking wine or dry sherry
- 2 tablespoons Thrive Algae oil
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh peeled ginger
- Salt
- 12 ounces baby bok choy (about 6 medium heads)
- 1 teaspoon xantham gum
INSTRUCTIONS
1. Remove the mushrooms from the water and squeeze the excess liquid out. Trim off the stems; set aside.
2. Place the broth, hoisin sauce, soy sauce, monkfruit, sesame oil, and rice cooking wine or sherry in a small bowl and stir to combine; set aside.
3. Heat the oil over high heat in a large skillet until shimmering. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the mushrooms and stir-fry for 1 minute. Add the chicken broth mixture and bring to a boil.
4. Reduce the heat to medium-low. Cover and simmer, flipping the mushrooms every 15 minutes, until the mushrooms are tender, 30 to 45 minutes total. About 15 minutes before the mushrooms are ready, prepare the bok choy.
5. Bring a large pot of water to a boil over high heat. Meanwhile, cut each head of bok choy in half through the stem to keep the leaves together. Wash and drain well. Prepare a large bowl of ice water; set aside.
6. When the water is boiling, add the bok choy and blanch until crisp-tender, about 2 minutes. Drain through a colander, and then transfer the bok choy immediately to the ice water bath. Let sit for 1 minute, then transfer back to the colander and drain well. Transfer the bok choy to a round serving plate, arranging them in a single layer with the leaves pointed toward the center; set aside.
7. When the mushrooms are ready, place the xantham gum and 2 tablespoons water in a small bowl and stir until the xantham is fully dissolved. Add to the mushrooms and cook uncovered until the sauce is thickened, 1 to 2 minutes. Arrange the mushrooms over the bok choy and pour the sauce over the mushrooms.
NOTES:
Make ahead: The mushrooms can be braised a few days ahead and refrigerated. Reheat and add in the cornstarch when ready to serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (222g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 49 | ||
| Calories from Fat: 1 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 723.4mg | 25 % | |
| Potassium 211.5mg | 6 % | |
| Total Carbohydrate 12g | 4 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 10.4g | ||
| Protein 1.8g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 49
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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