Braised Mushrooms with Bok Choy: A classic Chinese vegetarian dish with tender bok choy, Shiitake, and straw mushrooms in a savoury sauce. A savoury masterpiece Tender bok choy + saucy Shiitake & straw mushrooms = pure comfort in every bite! Perfect for a healthy, quick dinner. #BraisedMushrooms
Braised Chinese Mushrooms with Bok Choy, or Xiang Gu Cai Xin (香菇菜心), is a dish steeped in tradition and flavour. Often gracing Shanghainese tables during Chinese New Year, this vibrant dish is a celebration of simplicity, showcasing tender baby bok choy and fragrant braised mushrooms. But for someone like me, who adores mushrooms of all kinds, I couldn’t resist adding straw mushrooms to the mix, elevating this classic to new heights.
A Symphony of Mushrooms
Traditionally, this dish stars dried Chinese Shiitake mushrooms, prized for their deep umami flavour that intensifies after soaking. When paired with bok choy and a rich oyster sauce glaze, it’s a match made in culinary heaven. But why stop there? Adding straw mushrooms—with their delicate, silky texture—brings a delightful contrast to the robust Shiitake. Together, they create a medley of textures and flavours, from the tender crunch of bok choy to the earthy depth of the mushrooms.
This dish isn’t just about taste; it’s also visually stunning. Arranging the bright green bok choy in a wreath around the saucy mushrooms makes it as much a feast for the eyes as it is for the palate. It’s the kind of dish that feels elegant enough for special occasions yet easy enough to whip up for a weeknight dinner.
The Secret to Perfection
What makes this dish so incredible is its balance of flavour. The mushrooms are first rehydrated, allowing their soaking liquid to transform into a flavourful broth infused with Shaoxing wine, soy sauces, sesame oil, and a hint of sugar. This mixture is then thickened with cornstarch to create a glossy, savoury sauce that clings beautifully to the mushrooms and bok choy.
Blanching the bok choy ensures it stays vibrant and tender while maintaining a slight crunch—a must for this dish. The garlic stir-fry base adds just the right amount of aroma, tying everything together seamlessly.
Why You’ll Love This Dish
Whether you’re hosting vegetarian guests, celebrating a special occasion, or simply looking for a quick and healthy dish, this recipe checks all the boxes. It’s:
Nutritious: Packed with vitamins from bok choy and the immune-boosting properties of mushrooms.
Easy to Adapt: Swap regular oyster sauce for a vegetarian version to make it vegan-friendly.
Perfectly Balanced: The combination of salty, sweet, and umami flavours is irresistible.
For me, this dish is a nostalgic nod to my love for Chinese cuisine while also being a creative outlet to tweak the classics. Adding straw mushrooms to the traditional recipe brought a personal touch that made me appreciate this dish even more.
500gShanghai bok choy (trimmed, split, and rinsed)
1 tbsp vegetable oil
1 tsp salt
Instructions
Soak dried mushrooms in 2 cups of hot water for 15 minutes. Cut off stems, return them to soak for another 15 minutes, then squeeze out excess water. Save the soaking liquid.
Bring enough water, 1 tbsp oil, and 1 tsp salt to a boil. Blanch bok choy for 40 seconds, then transfer to a bowl of cool water to stop cooking. Arrange in a circle on a large serving plate.
Heat a wok over medium-high heat. Add oil and garlic, stir-frying for 10 seconds. Add both types of mushrooms and Shaoxing wine.
Pour the reserved mushroom soaking liquid into the wok. Add dark soy sauce, regular soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Simmer for 5 minutes.
Stir in the cornstarch slurry and cook for an additional minute, adjusting seasoning and sauce consistency if needed.
Pour the mushrooms and sauce into the centre of the bok choy arrangement. Serve immediately for the best flavour and texture.
This dish is a celebration of simple, wholesome ingredients brought together with care and love. The combination of straw mushrooms and Shiitake mushrooms on a bed of tender bok choy is a beautiful blend of texture, flavour, and colour. Whether it’s for a festive feast or a midweek meal, this recipe is guaranteed to impress!
Used to eat lots of this! This looks authentic and so good.