Braised shiitake mushrooms & pak choi

 

Method 1

Ingredients

60g dried whole shiitake mushrooms

500g pak choi

2 ½ tsp vegetable oil

5cm piece ginger

cut into thin matchsticks

1 large garlic clove

thinly sliced

1 tbsp shaosing wine

1 ½ tbsp light soy sauce

½ tbsp dark soy sauce

½ tbsp sugar

1 tbsp oyster sauce

step 1

Tip the mushrooms into a bowl and pour over boiling water to submerge them (around 350ml should be enough). Cover, then set aside for 1 hr until rehydrated.

step 2

Thoroughly wash, cut and quarter the pak choi, then set aside. Drain the mushrooms, reserving 300ml of the water, then cut off the stems and evenly slice the stems and mushroom caps into strips.

step 3

Heat 1½ tsp of the vegetable oil in a large frying pan over a medium heat. Fry the ginger and garlic for 1-2 mins until softened, then add the mushroom pieces and cook on a medium-high heat for 1 min. Stir in the shaosing wine, then remove from the heat and set aside.

step 4

Combine the reserved mushroom water with 200ml cold water, tip into a saucepan and bring to the boil over a high heat, then add the mushroom mixture. Tip in the light soy sauce, dark soy sauce, sugar and oyster sauce and mix well. Reduce the heat to medium-low and braise for 15-20 mins until it reduces a little.

step 5

Bring a pan of salted water to the boil over a high heat, add the remaining 1 tsp vegetable oil, then add the pak choi. Cook for 5-8 mins on a medium heat until the core is tender, then drain. Put the pak choi with the green leaves facing the middle until it forms a flower shape. Lay the braised mushrooms on top and drizzle the mushroom sauce over the mushrooms and pak choi.

Recipe tip

Adding oil and salt to the water when boiling the veg keeps them looking green and prevents yellowing.

Method 2

🥢 Braised Shiitake Mushrooms & Pak Choi

✅ Serves: 2–3

🕒 Time: 30 minutes

🥬 Ingredients

Main:

Fresh shiitake mushrooms – 200g (or rehydrated dried shiitake – about 10–12 large caps)

Pak choi (bok choy) – 2 medium heads, halved or quartered lengthwise

Garlic – 2–3 cloves, minced

Ginger – 1-inch piece, julienned or minced

Neutral oil – 1 tbsp (e.g. vegetable or sunflower oil)

Braising Sauce:

Soy sauce – 2 tbsp (light soy)

Dark soy sauce – 1 tsp (for color and richness)

Oyster sauce – 1 tbsp (use vegetarian mushroom oyster sauce for a vegan version)

Shaoxing wine (or dry sherry) – 1 tbsp (optional but adds depth)

Sugar – 1 tsp

Vegetable broth or water – 150ml (~⅔ cup)

Cornstarch – 1 tsp mixed with 1 tbsp water (slurry to thicken)

Sesame oil – ½ tsp (for finishing)

🍳 Instructions

Prep the mushrooms:

If using dried shiitake, soak in warm water for 20–30 minutes until soft, then drain and remove stems.

If using fresh, clean and trim the stems.

Sear the mushrooms:

Heat oil in a large pan or wok over medium heat.

Add mushrooms and sear for 2–3 minutes on each side until browned. Remove and set aside.

Sauté aromatics:

In the same pan, add a bit more oil if needed.

Sauté garlic and ginger for 30 seconds until fragrant.

Add pak choi:

Place the pak choi cut side down in the pan. Sear for 1–2 minutes until slightly browned.

Combine & braise:

Return mushrooms to the pan.

Pour in the sauce ingredients (soy sauces, oyster sauce, wine, sugar, and broth/water).

Stir gently, bring to a simmer, and cover.

Let braise for 5–7 minutes on low heat until the pak choi is tender.

Thicken the sauce:

Uncover, stir in the cornstarch slurry, and cook for another 1–2 minutes until the sauce thickens.

Finish:

Drizzle with sesame oil.

Taste and adjust seasoning (more soy, sugar, or broth as needed).

Serve:

Serve hot over jasmine rice, brown rice, or noodles.

🌱 Optional Add-ons:

Add tofu for extra protein.

Sprinkle with toasted sesame seeds or chopped scallions.

Add chili oil or fresh red chili for heat.