Have you tried braising vegetables? I rarely have but this result will push me to try more often.
My Braised Bok Choy is simple to make and packed with flavor. So what is BRAISING? Braising and stewing are similar but differ based on the amount of liquid used. In braising, a small amount of liquid is used. In a stew, the vegetable or meat is fully immersed in the water. Braising is different from steaming because the bok choy is in the liquid. In steaming, the vegetable is above the water and cooked with the steam generated from the heated water.
The flavor to the bok choy is added in a couple of different ways. First, mushrooms and onions are sautéed in a pan. Next, garlic is added and cook until perfumed. The bok choy is then added to char the flesh side. The cooking, braising is completed by adding the liquid and slowly cooking the bok choy. The bok choy is braised with soy sauce and vegetable stock and Chinese five spice.
It is that easy to make this dish. Use a more earthy mushroom for more flavor. The mushroom and onion are sautéed to make them sweet. I think the key step is the charring of the bok choy. The charring brings out the full flavor of the bok choy. The braising of the bok choy then brings out the sweetness of this vegetable.
Below is one meaty example of a braising dish.
The braising of the bok choy.
The Braised Bok Choy Plated.
Braised Bok Choy
Did you know you can braise vegetables? The result is tender veggies. My Braised Bok Choy has char, tenderness and flavor.
- 4 Whole Baby Bok Choy cut in half lengthwise
- 1/4 Lb Shiitake mushrooms rough chop
- 1/4 Whole Yellow onion cut lengthwise
- 2 Cloves Garlic minced
- 3/4 Cup Vegetable stock
- 1/4 Cup Mirin
- 2 Tbsp Soy Sauce
- 1 Tbsp Chinese five spice
- 4 Tsp Olive oil divided
Heat a cast iron skillet over medium-high heat. Add the oil and warm until shimmering. Add mushrooms and onions to pan. Cook for 5 minutes or until mushrooms begin to brown, stirring occasionally. Set aside.
Add the remaining oil to the skillet. Add the bok choy, cut side down to the pan and cook 3 minutes. Remove bok choy from pan. Return mushroom mixture and bok choy to pan.
Stir in stock, mirin and soy sauce and bring to a boil. Reduce the heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to about 1/4 cup. Drizzle liquid over bok choy.
Serve and enjoy!
Adapted from My Recipes - https://www.myrecipes.com/recipe/mirin-braised-bok-choy