Bok Choy with Braised Mushrooms – Sybaritica

This dish of Bok Choy with Braised Mushrooms is Asian in spirit, but the western flavors make it suitable as a vegetable side for roasts, or the like.

• 3 – 4 Shanghai Bok Choy;
• 1/2 lb. sliced Button Mushrooms;
• 2 large cloves of Garlic peeled;
• 1 pinch each Salt and dried Thyme;
• 1 – 2 pinches Black Pepper;
• 3/4 cup Chicken Stock;
• 1 pinch Sugar;
• 2 – 3 tablespoons White Wine;

• Prepare the Bok Choy by slicing each in half lengthways and then section the halves, trimming away the hard root parts. Make the sections about the thickness of a man’s thumb and keep the white/light green parts separate from the dark green leaves.
• Crush the garlic cloves with the side of a knife and sauté them in hot oil (or fat of choice) until they release their aroma.
• Add the Mushroom slices, season with salt and pepper and thyme, and stir to coat them with the cooking fat.
• Add the stock and let it bubble at a moderate simmer until it has all been absorbed, and then remove the garlic cloves.
• Turn up the heat and continue to sauté the mushrooms until they take on a golden color here and then and then remove them from the pan.
• If necessary, add a little more fat to the pan, turn up to moderately high heat and add the white part of the Bok Choy. Sprinkle over the sugar, tossing as you fry, and when the white parts are starting to soften add back the mushrooms.
• Continue stirring until the mushrooms are hot and add the wine. When the steam rises, throw in the Bok Choy leaves and toss quickly until they are bright green and just beginning to wilt.
• Plate and serve immediately.