Meditation in a bowl
If you love food and haven’t watched “Chef’s Table” on Netflix, you are truly missing out. One of the episodes was about Jeong Kwan, who is a Buddhist Nun and Korean Chef. Watching her food and the choices of flavors, the simplicity of it, was both beautiful and calming. Every now and again I want a meal that cleanses my palate as well as my mind. The shitake mushrooms she makes I included in this (to the best of my ability), and then I added more flavors and textures to build upon it. I hope you enjoy this as much as I did.
-1lb Shitake Mushrooms (gutted and stemmed)
-2 tbsp. Soy Sauce (additional for flavor at the end if needed)
-3 tbsp. Sesame oil
-1 tbsp. hoisin sauce
-1 tbsps. rice wine vinegar
-1 can sliced water chestnuts drained
-1 can baby corn drained
-1 bunch of bok choy
-1 cup short grain rice
-Pickled ginger to taste
Start with your rice. Make sure to thoroughly rinse it prior to cooking. I used my instant pot to cook the rice. But regardless of what method you use always read the packaging as it will have the best suggestion for that type of rice. The rice will take the longest so make sure you cook it first.
I’m now in love with my bamboo steamer
To start take a large frying pan or wok and fill the bottom with water. Turn on medium/high heat and place your bamboo steamer on top with the bok choy leaves separated. This takes about 5 minutes to steam them perfectly.
Better than any meat.
Once your bok choy is done, remove the water from the wok and add in your sesame oil and soy sauce. Keeping on medium/high heat, place all of the mushroom cap side down. Let them fry for about 2 minutes and then flip. Once they have browned remove them and set aside. Reserve the juices in the pan for the next step.
Add the rice wine vinegar and hoison sauce to the wok and then add the baby corn and water chestnuts. Cook for about 5 minutes and then go to plate!
I finished off the dish with some pickled ginger. This meal was light but filling. The combination of textures and flavors made me appreciate each bite. I think this is going to become my go to dish during stressful times:)
Hope everyone is having a great week so far!!
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