This recipe transports you to the heart of a bustling Chinese kitchen, where the aroma of savory braised mushrooms and tender bok choy fills the air. Ahh Maa's signature dish, this simple yet elegant recipe showcases the beautiful interplay of earthy mushrooms and the crisp sweetness of bok choy, all simmered to perfection in a rich, umami-laden sauce. It’s a vegetarian delight that’s incredibly satisfying and surprisingly easy to recreate at home, perfect for a weeknight meal or a special occasion. The depth of flavor achieved through this braising technique is truly remarkable, transforming humble ingredients into something truly special.
Forget complicated techniques and lengthy prep times; this recipe prioritizes simplicity and deliciousness. The balance of textures and flavors is exquisitely achieved, making it a truly memorable culinary experience. With minimal ingredients and straightforward steps, you'll be amazed at the restaurant-quality result. Ready to embark on this flavorful journey? Let's dive into the step-by-step process!
Tools Needed
- Rice cooker
- Pan
- Bowl
Ingredients
- Mushrooms (shiitake)
- Bok choy
- Rice
- Garlic
- Ginger
- Potato starch: 50 mls
- Water: 2L + 1L (for soaking) + 400 mls
- Oil: 4 tablespoons
- Ammar bra mushroom seasoning
- Sesame oil
- Ground pepper
Step-by-Step Instructions
Step 1. Prepare Ingredients & Mushroom Stock
- Rinse the rice under cold water until clear. Add to rice cooker with appropriate water amount.
- Rinse dried shiitake mushrooms with warm water, discard rinse water, and soak in 1 liter of warm water for 40 minutes or until softened. Trim stems.
- Squeeze excess liquid from mushrooms and set aside. Reserve soaking water for mushroom stock.
- Slice garlic into 1mm pieces and ginger into 3mm pieces.
- Cut bok choy in half lengthwise, rinse thoroughly (changing water three times), and drain.
- Prepare potato starch slurry with 50 mls of mushroom stock and set up a bowl of ice water.
Step 2. Blanch Bok Choy & Sauté Mushrooms
- Heat 2 tablespoons of oil in a pan over medium-high heat. Sauté half the garlic and ginger until fragrant.
- Add 2L of hot water, bring to a boil, add bok choy, and blanch for 2-3 minutes until tender. Transfer to ice water for 15 seconds, then drain and discard blanching water.
- In the same pan, heat another 2 tablespoons of oil. Add remaining garlic and ginger, stir-fry until fragrant.
- Add mushrooms and stir-fry for 5 minutes. Add Ammar bra mushroom seasoning and 400 mls of reserved mushroom stock. Simmer for 5 minutes until flavors are absorbed.
Step 3. Create Glossy Sauce & Assemble Dish
- Gradually stir in the starch slurry to create a glossy sauce. Finish with sesame oil and ground pepper.
- Arrange bok choy on a plate (stems outward, leaves inward). Spoon mushrooms on top (caps facing up) and drizzle with sauce.
Step 4. Serve
- Serve hot with steamed rice.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 10-15g
FAQs
1. Can I use other types of mushrooms?
Yes! Shiitake, oyster, or cremini mushrooms would all work well. Just adjust the cooking time as needed, depending on the mushroom's thickness.
2. What if I don't have Shaoxing wine?
You can substitute with dry sherry or even a tablespoon of dry vermouth. A splash of rice vinegar can also help to add a touch of acidity.
3. Can I make this dish ahead of time?
Yes! The flavors actually deepen overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
This Ahh Maa-style braised mushrooms and bok choy recipe is a testament to the beauty of simple cooking. The result is a dish bursting with umami flavor and satisfying textures, perfect for a comforting meal. Enjoy the deliciousness and share this recipe with your loved ones!