BLACK RICE BOWL WITH BOK CHOY AND MUSHROOMS
A bowl of rice with vegetables makes a healthy and delicious meal, especially if the rice is whole grain. Whole-grain rice comes in many colors, from golden amber to rusty red to purplish black. This recipe calls for Thai black sticky rice (also called sweet or glutinous rice), which is pleasantly chewy. In Thailand, black sticky rice is most often used to make sweet rice pudding with coconut milk, but it tastes very good in combination with savory ingredients. If sticky rice is not your thing, you could use Chinese black "forbidden rice," or any other whole-grain rice. With stir-fried greens and shiitake mushrooms, this visually stunning dish is full of goodness, kissed with ginger, garlic and sesame.
Provided by David Tanis
Categories weekday, grains and rice, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.
- As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
- Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
- Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
- Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 3 grams, TransFat 0 grams
GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL
An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton's fried rice technique, and you'll have the tools to repurpose leftovers and surplus vegetables. But if it's a bright, fresh slew of greens and herbs you're after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.
Provided by Alexa Weibel
Categories dinner, weekday, grains and rice, vegetables, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Take the cooked rice out of the refrigerator, and set it aside at room temperature.
- In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
- Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
- Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
- Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.
STEAMED CHICKEN WITH BLACK MUSHROOMS AND BOK CHOY
Make and share this Steamed Chicken With Black Mushrooms and Bok Choy recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.
- Hack each chicken thigh crosswise through bone into thirds with cleaver.
- Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
- Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil.
- Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.
- While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.
- Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.
Nutrition Facts : Calories 442.3, Fat 12.7, SaturatedFat 3.1, Cholesterol 235.5, Sodium 1657.1, Carbohydrate 18, Fiber 3.5, Sugar 5, Protein 61.5
STIR-FRIED BOK CHOY AND LETTUCE WITH MUSHROOMS
from Cooking Light. Posted for safe-keeping. A lot of the cooking til is passive. Serving size: 2/3 cup.
Provided by Sayster
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
- Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
- Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
- Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.
Nutrition Facts : Calories 59.4, Fat 2.6, SaturatedFat 0.2, Sodium 290.2, Carbohydrate 7.9, Fiber 2.5, Sugar 1.8, Protein 2.2
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