Ingredients:

  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, sliced into 1-inch pieces
  • 1 lb baby bok choy, ends trimmed and halved lengthwise
  • 8 oz shiitake mushrooms, stems removed and sliced
  • 1 tsp sea salt
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 2 tbsp water

Instructions:

  1. Prep the vegetables. Wash the baby bok choy thoroughly to remove grit, drying them completely with a kitchen towel. Note: Water is the enemy of a good sear. Slice the shiitake mushrooms uniformly to ensure even browning.
  2. Mix the glaze. Whisk all sauce ingredients in a small bowl until the cornstarch is fully dissolved.
  3. Heat the oil. Pour 2 tbsp neutral oil into your pan over medium high heat until it shimmers and almost smokes.
  4. Brown the fungi. Add the sliced mushrooms in a single layer. Resist the urge to stir for 2 minutes; let them develop a deep mahogany color. Stir and cook for another 2 minutes until tender and browned.
  5. Sauté aromatics. Push the mushrooms to the edges of the pan. Add the minced garlic, grated ginger, and the white parts of the scallions to the center. Sauté for 30 seconds until the aroma is pungent but the garlic hasn't browned.
  6. Sear the greens. Increase heat to high and add the baby bok choy, cut side down. Sear for 1-2 minutes until the stems are slightly charred.
  7. Glaze the dish. Pour the whisked sauce over the vegetables.
  8. Final toss. Toss rapidly for 60 seconds until the sauce thickens into a glossy glaze and the leaves have just wilted.