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Tweet
Stir Fried Pak Choi with Chinese Mushroom Sauce
Ingredients
1 Bag Pak Choi
6 Dried Shitake mushrooms (soaked in hot water overnight)
3-5 slices ginger
Corn flour paste (optional)
2 tablespoons oyster sauce
2 capfuls rice wine
Sesame oil
Salt to taste
Pepper to taste
Coriander garnish
Preparation
- Soak the mushrooms overnight and keep the soaking water to use as stock.
- Wash the Pak Choi thoroughly and cut lengthways into quarters.
- Finely slice the ginger.
- Mix the oyster sauce and rice wine together.
Cooking
The Mushroom Sauce
- Place the mushrooms in a clay pot / medium sized sauce pan.
- Add the sauce/wine mixture and ½ the bowl of mushroom stock from the overnight soaking.
- Bring to boil on low heat.
- Cook for 30 minutes. If the sauce begins to dry up, add a little more mushroom stock to keep moist.
- 5 minutes before serving, stir in the corn flour paste to thicken.
The Stir Fry
- Heat 1 tablespoon vegetable oil in a wok until smoking hot.
- Add the ginger and change heat to medium heat.
- Immediately add the pak choi and stir fry.
- Cover with a lid for 4-5 minutes.
- Season well with salt and pepper.
- Add a drop of sesame oil before serving.
Serving
- Arrange the Pak Choi in layers on a large plate.
- Carefully place the mushrooms head side up on top and pour the sauce all over.
- Garnish with coriander.
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