2-3 small bok choy
1 tablespoon red pepper flakes
1/2 cup canola oil
2-3 tablespoons soy sauce, to taste
1 tablespoon fresh ginger, chopped
10 shiitake mushrooms, stems removed, sliced
Cut bok choy in half by slicing down the center. Wash bok choy thoroughly behind the leaves.
Trim the larger leaves by cutting them at an angle. This helps with presentation and will not take up as much room on the plate.
Place bok choy in a steamer and steam for 2 minutes, or just until soft.
In the meantime, heat a grill or ribbed frying pan until very hot. Remove the bok choy from the steamer and mark the leaves using your grill by placing the half piece on the grill for about 30 seconds and then rotating it the opposite direction to form a checkboard pattern on the bok choy. Let the bok choy rest.
Place canola oil in a sauté pan over medium high heat. When oil is hot, add red pepper flakes. Turn down the heat a little and continue to cook for about 5 minutes to infuse the oil and pepper flacks. Remove from heat and cool.
When oil-pepper mixture is cool, whisk in soy sauce to taste and chopped ginger. Set aside.
Place shiitake mushrooms in sauté pan (with a little of the remaining oil from the infused oil) and sauté for 4-5 minutes, or until mushrooms are done.
Place the bok choy on a plate and drizzle the dressing mixture over it. Place mushrooms on bok choy.
This dish can be served warm or cold.
SOURCE: Recipe courtesy of Chef Owen Snyder