Ponzu Glazed Mushrooms With Charred Bok Choi

Ingredients

• 250g oyster mushrooms, cleaned and torn into bite-sized pieces
• 2 heads bok choi, halved lengthwise
• 1 tbsp peanut oil (or neutral oil)
• 4 tbsp ponzu sauce
• 1 tbsp rice wine vinegar
• 1 tbsp Chinese rock sugar (or white sugar)
• 1 tsp sesame oil (optional)
• 1 tsp fresh ginger, julienned
• 2 garlic cloves, thinly sliced
• Fresh coriander leaves (optional, for garnish)

Method

1. Bring a large pot of salted water to a boil. Thoroughly clean and halve the bok choi lengthwise and set aside.
2. In a small bowl, mix the ponzu sauce, rice wine vinegar, sugar, and sesame oil, stirring until the sugar dissolves. Set aside.
3. Heat a wok or large frying pan over medium-high heat. Add peanut oil and sear the oyster mushrooms in a single layer for 2–3 min on each side until golden and lightly charred. Remove and set aside.
4. Reduce the heat to medium and sauté ginger and garlic for 1 min until fragrant. Return the mushrooms to the pan, pour in the glaze, and toss to coat. Cook for 2–3 min until the sauce thickens and becomes glossy. Remove from heat.
5. Blanch the bok choi in the boiling water for 1–2 min until vibrant green. Transfer to an ice bath, drain thoroughly, and pat dry.
6. Heat a clean pan or grill pan over medium-high heat with a drizzle of peanut oil. Char the bok choi cut-side down for 1–2 min until seared, then remove from heat.
7. Arrange the charred bok choi around the edge of a plate. Pile the glazed mushrooms in the center and garnish with fresh coriander. Serve immediately with steamed rice and other vegetarian Chinese dishes.

Product used in recipe

• OBENTO - OBENTO SAUCE - PONZU SAUCE