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Sides, Vegetables

Steamed leafy greens with mushroom sauce

Steamed leafy greens with mushroom sauce
Los Angeles Times

Green beans that grow a yard long and also come in purple; melons that look like spiny cucumbers and when ripe turn bright orange, with huge pomegranate-red seeds; squash that can be eaten like zucchini when it's young or used ... Read more

Total time: 40 minutes | Serves 4
  • 8 small to medium dried shiitake mushrooms
  • 2 pounds Chinese broccoli, bok choy, choy sum or yau choy
  • 1 tablespoon oil
  • 2 large cloves garlic, crushed, peeled and chopped
  • 2 cups chicken stock
  • 2 tablespoons Shaoxing
  • Chinese rice wine
  • 2 tablespoons oyster sauce
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 tablespoon tapioca starch or cornstarch
  • 4 to 6 sprigs cilantro, stems trimmed

Step 1Place the mushrooms in a bowl with hot water to cover, then set a plate over the bowl to prevent the steam from escaping. Let stand until the mushrooms rehydrate and soften, about 30 minutes (or longer depending on the size of the mushrooms). Squeeze the mushrooms between the palms of your hands to get rid of the excess water. Using a paring knife, remove any hard stems from the mushrooms. Keep the caps whole or halve or julienne them.

Step 2Trim and remove the ends of the greens. Cut the remaining stems and leaves into 1 1/2 -inch long pieces. Trim the stem end of the bok choy and separate the leaves. If using baby bok choy, keep the leaves whole; if bigger, halve them lengthwise.

Step 3Set a bamboo steamer with a lid over a wok filled halfway with water and bring the water to a boil over high heat. When the steamer is filled with hot steam, place a plate in the bottom of the basket and add the leafy greens on top of the plate. Secure the steamer lid on top and steam the greens until cooked through, about 10 minutes.

Step 4Meanwhile, heat the oil in a second wok over high heat. Stir-fry the garlic until fragrant and golden, about 1 minute. Stir in the stock, wine, oyster sauce, sesame oil and sugar. Allow the sauce to come to a boil, then reduce the heat to medium-low, add the mushrooms and cook, covered, until tender, 5 to 7 minutes. Adjust seasoning to taste with salt and pepper. Dissolve the starch in a tablespoon of water and stir it into the sauce. Boil until the sauce has thickened, about 1 to 3 minutes.

Step 5Remove the leafy greens from the steamer and place in a deep serving platter. Pour the sauce with mushrooms over the greens and serve garnished with cilantro.

Note: This recipe from Corinne Trang's "Essentials of Asian Cuisine" can be made with any of several greens.


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