Dish of Choy with Mushrooms and Bean Sauce
(click to enlarge)

Choy with Shrooms & Bean Sauce


Thailand
Makes:
Effort:
Sched:
DoAhead:  		 4 side
**
20 min
Prep		 This recipe makes a tasty side of greens or a light vegetarian main dish for two. I often make it when I'm tired of meat. Most varieties of choy will work For a similar recipe with pork, see Pork with Choy & Mushrooms.




14
4
4
3
2
1/4
2
3
oz
oz
cl

T
c
T
T
Choy (1)
Mushroom (2)
Garlic
Red Chili fresh (3)
Oil
Stock (4)
Yellow Bean Sauce (5)  
Lime Juice fresh
Prep   -   (15 min)
  1. Slice MUSHROOMS about 1/8 inch thick. If fresh Shiitakes soak the slices in hot water about 20 minutes, then squeeze them dry.
  2. Tear leafy parts CHOY into convenient pieces. Cut stems diagonally into attractive bite size pieces. Keep separate.
  3. Crush GARLIC and chop fine.
  4. Core CHILIS and slice thin.
  5. Squeeze LIME JUICE.
Run   -   (10 min)
  1. In a wok or spacious sauté pan heat OIL and fry Garlic gently until just aromatic. Stir in Choy Stems and Mushrooms. Fry stirring for a few minutes depending on thickness.
  2. Stir in Choy Leaves until coated with oil.
  3. Stir in Stock, then Yellow Bean Sauce until well mixed.
  4. Simmer covered for as long as your particular Choy stems need to be just crisp tender, then stir in Chilis.
  5. Turn off heat and stir in Lime Juice.
  6. Serve as a side or as a vegetarian main dish with plenty of steamed Jasmine rice.
NOTES:

  1. Choy:

      The photo shows miniature Bok Choy, one of my favorites (not what supermarkets call "baby bok choy", that's actually Shanghai bok choy). Other choys to consider are Choy Sum (white or green), Shanghai Bok Choy, regular Bok Choy, Yu Choy (oilseeed rape) or Napa Cabbage. For details see our Cabbage & Mustard Greens page (the Asian Greens section).

  2. Mushrooms:

      Fresh Oyster Mushrooms are best, particularly the small King Trumpet mushrooms now common in California. Canned can be used, including Straw Mushrooms. If using fresh Shiitakes, Give them a soak in hot water for 20 minutes, then squeeze dry. This transforms their texture. Strict Vegans should be aware that mushrooms are closely related to animals, not plants. For details see our Fungus / Mushrooms page.

  3. Chili:

      Around here we all use Red Fresnos, but Holland Red will do fine, or half of a red Anaheim. For details see our Thai Chilis page.

  4. Stock:

      For an entirely vegetarian dish, you need to use a vegetable stock, such as the one in our recipe Vegetable Stock. If that isn't an issue, you can use chicken or pork stock.

  5. Yellow Bean Sauce:

      What you want is the ugly brown stuff. For details see our Yellow Bean Sauce page. If you don't have that, Fish Sauce will also work fine, but that would be "don't ask, don't tell", not strict vegetarian.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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