Mirin-Braised Bok Choy with Shiitake Mushrooms

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Mirin-Braised Bok Choy with Shiitake MushroomsRecipe
Photo: Randy Mayor; Styling: Claire Spollen


If you can't find mirin, substitute an equal amount of white wine plus 2 teaspoons sugar.
Serves 4 (serving size: 3 bok choy halves and about 1 tablespoon sauce)


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2 tablespoons peanut oil, divided
1 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced shallots
6 baby bok choy, halved lengthwise
1/2 cup unsalted chicken stock
1/4 cup mirin (sweet rice wine)
1 tablespoon lower-sodium soy sauce
2 slices fresh ginger


Hands-on: 20 Minutes
Total: 32 Minutes

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.

2. Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil and remaining bok choy. Return mushroom mixture and bok choy to pan.

3. Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce 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.

Created date

August 2014

Nutritional Information

Calories 118
Fat 7 g
Satfat 1.2 g
Monofat 3.1 g
Polyfat 2.2 g
Protein 2 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 199 mg
Calcium 66 mg