Weekday Vegetarian: Noodles with Shiitake Mushrooms and Baby Greens


Photo: Kelly Rossiter

My husband may have been shocked that I had some not-so-green avocados the minute he left home for a business trip, but I know what will really make him jealous is when he finds out I had Chinese food without him.

After my big blow out post for Chinese New Year's I pulled out my copy of Fuchsia Dunlop's wonderful book Revolutionary Chinese Cookbook to assuage my craving for Asian food.I used fresh button mushrooms rather than dried shiitakes, so I had to cook them a bit longer than you would the reconstituted dried mushrooms. This is one of those lovely home-style recipes that is simple to make and is very satisfying to eat. If you want something closer to a soup, you could add a half cup or so of vegetable broth.

This recipe is from Revolutionary Chinese Cookbook by Fuchsia Dunlop.

Noodles with Shiitake Mushrooms with Baby Greens

20 small dried shiitake mushrooms, or 8 large ones
10 baby bok choy
1 inch piece fresh ginger, peeled and sliced
Light soy sauce
Salt and White Pepper
1/2 tsp potato flour mixed with 2 tsp cold water
1 tsp sesame oil
3-4 tbsp peanut oil for cooking
Cooked noodles for 2

1. Soak the dried mushrooms in hot water from the kettle for 30 minutes or so until soft.

2. Trim the bok choy, and if their stems are thick, make a cross-shaped cut into them to help them cook more quickly.

3. Heat the wok over a high flame until smoke rises, then add 2 tablespoons of the peanut oil and swirl around. Add the bok choy and stir-fry briskly until barely cooked; set aside.

4. Strain the mushrooms, reserving the soaking liquid. Squeeze the mushrooms dry, and if they are large slice each into 3 or 4 bite-size pieces, discarding the stems.

5. Return the wok to the high flame with a little extra oil. Add the ginger and stir-fry until fragrant. Tip in the mushrooms and continue to stir-fry until they smell wonderful. Then add about 1/2 cup of the soaking water, bring to a boil and season with soy sauce and salt to taste. Add the bok choy and a good pinch of pepper, mix well, and then stir in just enough of the potato flour mixture to give the sauce a glossy thickness.

6. Off the heat, stir in the sesame oil and then divide between 2 prepared bowls of soup noodles.

More Fuchsia Dunlop Recipes
Peng's Homestyle Bean Curd
Chinese Dan Dan Noodles
Steamed Pork Buns

Tags: Vegan | Weekday Vegetarian

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