Choose a variety of Asian mushrooms to make this dish adding up to the equivalent of about 45 oz of mushrooms or more. You want to have a balance of 50% or more meatier mushrooms (king oyster and shitake) and 50% or fewer lighter mushrooms (oyster, shimeji, and enoki). You can find these mushrooms at an Asian grocery store. You will find that they are much cheaper there too! This version is vegetarian but you could add thinly sliced beef if you want.
Ingredients:
3 king oyster mushrooms, sliced into medallions
1/2 pkg fresh shiitake mushrooms, sliced
1/2 pkg fresh oyster mushrooms, chopped
1/2 pkg of shimeji mushrooms (brown beech/brown clamshell)
1 pkg of enoki mushrooms
2 TB olive oil
salt and pepper
1 red onion, sliced
6 cloves garlic, minced
2 TB mirin
1/8 c soy sauce or tamari
1 block of tofu, cubed
2 c water/broth
1 small zucchini, cut in half then sliced in half moons
5-6 baby bok choy, cleaned and drained
2 c bean sprouts, rinsed and drained
1 TB mushroom powder (or chicken bouillon)
1 tsp smoked red pepper or smoked paprika
3 green onions, chopped
2 tsp sesame oil
1. Heat a braiser or large deep skillet with a lid over medium heat. Add 2 TB of olive oil to heat. Add red onion, king oyster medallions and shiitakes. Sprinkle with salt and black pepper. Sauté for 2-3 minutes letting the mushrooms release their liquid; then, add minced garlic. Continue to cook a few more minutes until a fond of nice brown bits develops on the bottom of the pan.
2. Add mirin and tamari and scrape up the fond with a spatula. Add water or broth and tofu and turn up the heat to medium high to allow liquid to come to a boil. Add oyster and shimeji mushrooms to the liquid as it is coming to a boil. Add mushroom powder and smoked pepper. Turn down to simmer for about 5 minutes.
3. Nestle the baby bok choy in the liquid and let cook for a couple minutes. Add zucchini, bean sprouts, and enoki mushrooms and cover for 3-4 minutes.
4. Remove from heat and add green onion and sesame oil.
Serve with steamed brown rice. I like to add some chili crunch oil to the top!
