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Thursday, March 21, 2013

Experiment #22: Shiitake Mushrooms and Bok Choy over Chow Mein Noodles

I have been making the shiitake mushrooms and bok choy this way for a while now.  The recipe comes from Nigella Lawson's book Nigella Bites.  It is a side dish she makes alongside salmon.

When I feel like a quick vegetarian meal, I often cook the mushrooms and bok choy and serve it over rice or noodles like tonight.  It is surprisingly satisfying, delicious and easy.  

The measurements for the shiitake mushrooms and the bok choy are rough guidelines and I often use more shiitake mushrooms, because I like them.  Make sure to use egg free noodles if you want this to be a vegan dish. 

Shiitake Mushrooms and Bok Choy adapted from Nigella Lawson's Nigella Bites
Peanut oil for pan
3/4 cup chopped onion
1 clove of garlic
1 tablespoon grated ginger
1/2 cup shiitake mushrooms, stemmed and sliced
3 or 4 heads of baby bok choy, washed, roughly chopped with stalks separate from the leaves
3 tablespoons tamari or soy sauce
1 teaspoon toasted sesame oil

1 package chow mein noodles
1 teaspoon toasted sesame oil

Saute the onion, garlic and ginger in peanut oil over medium low heat until the onion is translucent but not brown.  Add sliced mushrooms with the stalks of the bok choy and stir for 1 minute.  Cover the pan and cook for 5 minutes. 
Remove lid and add the bok choy leaves, tamari or soy sauce and toasted sesame oil.  
Let cook for another 2 to 3 minutes until the leaves have wilted.  

For the chow mein noodles, over medium heat, place noodles in separate pan with a tablespoon of toasted sesame oil and some water to loosen stirring so that noodles do not stick.  

Serve mushrooms and bok choy over noodles.  

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