Tasty Tuesday!

Vegan Braised Chinese Mushrooms and Bok Choy

     First post of the new year!!! Happy 2012 everybody. So after all the holiday eating I thought I would post a simple and light recipe from the NY Times for everyone to enjoy. This recipe calls for Chinese dried mushrooms but you can substitute fresh mushrooms if you like but this may be a good opportunity for you to go exploring that Asian market you've been meaning to check out. You would be surprised how cheap and plentiful dried mushrooms are. 

     I've talked a lot about how inexpensive ethnic grocery stores can be in previous "Tasty Tuesday" posts (see: Baba ghanoush, Thai Red Curry Eggplant and Mustard Greens, Hummus) and after exploring yet another local store recently, that statement still holds true. Also, they're usually family owned so you can feel good about spending your money there. Anyway, enjoy this easy recipe and I know all of you will have great accomplishments this year!

• 1 teaspoon of vegetarian oyster sauce, or stir fry sauce
• 1 tablespoon of soy sauce
• 1 1/2 teaspoons of sugar
• 1 teaspoon of sesame oil
• 1/2 cup of vegetable broth or water
• 1 teaspoon of balsamic vinegar
• 1 handful of Chinese dried mushrooms (any variety) I used shiitake
• 2 tablespoons of vegetable oil
• 1 teaspoon of cornstarch
• 2 whole bok choy (or 7-8 baby bok choy)

1. Soak the dried mushrooms for about 15 minutes until soft
2. In a bowl, combine the oyster sauce, soy sauce, sugar, sesame oil, vegetable broth, and balsamic vinegar. Mix well
3. Fill a large pot 3/4 full with water, and bring to a boil.
4. In a large skillet, heat the vegetable oil over medium heat, add the mushrooms, and cook for about 2-3 minutes.
5. Add the reserved sauce, and reduce the heat to medium low. Cover and simmer for 20 minutes, turning the mushrooms over from time to time.
6. In a small bowl or measuring cup, combine the cornstarch with 2 teaspoons of water, and mix well. Add to the mushrooms and sauce. Remove the mushrooms from the heat.
7. Add the bok choy to the boiling water, and cook until soft (2-3 minutes). Drain.

Dried Chinese Shiitakes

Mushrooms have been soaked and added to the skillet

Add the sauce

The Bok Choy before blanching

Take care of yourself and each other...