Ed's French Bok choy

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Ed's French Bok choy

4 stalks of mature bok choy (not baby bok choy)

handful of oyster mushrooms

3-4 cloves of garlic, diced

olive oil

broth, as needed (about 1/4 cup)

salt and white pepper

 

 

 

 

 

 

Cut about 4 stalks of mature bok choy at an acute angle-for visual

appeal-to about 1/2 " to 1 " slices. Make sure you use some of the dark

green, leafy parts.

 

You will also need to slice up a good handful of oyster mushrooms, to

about 1/4 " thick. By the way, I don't know what it is about using

these two words together: " oyster mushroom, " but people who are not

familiar with this type of mushroom often hear and see only the

word " oyster, " and oysters are what they head off to find. This type

of mushroom is readily available in most of the places that I have

lived, but I have never lived in dry country. It seems to me that it

could be shipped anywhere these days. I go on and on about these

oyster mushrooms because, while I can usually suggest substitutes that

will not matter to a recipe that much, this time the recipe would be

completely changed by a substitute. If you must, use Shitake

mushrooms, but it will be very different-at least it is to me.

 

Sauté three or four diced cloves of garlic in olive oil, add the

oyster mushrooms and a splash of broth, and cook covered for a few

minutes. When the mushrooms begin to go limp, add the bok choy,

another splash of broth, and a little salt and white pepper. Cook over

medium-high heat and in just a few minutes, when the bok choy is hot

but still crispy, you will have an incredibly tasting vegetable dish.

 

Author: Ed Murray for A Cook's Wares Newsletter

Formatted by Chupa Babi in MC: 10.31.06

 

 

Author Note: The preceding instructions describe the simplest form of

the recipe. I often add sweet red pepper for color and a wonderful

vegetable hybrid called asparation (sometimes found under the label

broccolini). Asparation is a mild, tender, sweet, and distinctive-

tasting dark green vegetable that is a cross between broccoli and

Chinese kale. I also like to use shallots right along with the garlic.

I have other possible additions in mind for this recipe, too, but it

is really wonderful as-is and goes well with a number of main courses.

 

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