Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

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This is my all-time favorite meatless entrée. I used to special-order this in Chinese restaurants which Maria and I frequented, but now I hardly go out anymore, so special orders are not something I want to bother the chefs with in places where I only show up once in a blue moon.
So, I prepare it for myself at home and usually it is at least as good as I could hope for in a restaurant 🙂
I don’t normally plan this in advance, but when I am at my neighborhood Asian market and see fresh Shiitake , also called Chinese mushroom or black mushroom, this dish is on the table the next day. (Especially if the “Flower Mushroom”, xiang-gu or huāgū (花菇) is available).
Today I had vegetable stock at hand from vegetables I prepped, blanched and froze in the morning for the coming week, so I used that instead of the chicken stock I usually use, which actually made it suitable for vegetarians to enjoy.
So, if you are looking for a great meat-less or vegetarian dish, this delicious beauty will serve you well 🙂
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Bon Appétit ! Life is Good !
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Stir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Sauce

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Preparation :
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: cut “carrot flowers” from 1 small carrot, simmer in salted water until soft, drain, reserve

: thoroughly wash 1 pck ( 10 oz) fresh flower mushrooms – huāgū (花菇)

: remove stems, discard

: stir fry mushrooms in hot peanut oil until edges start to change color, season with 1 tsp garlic paste, 1 tsp chili paste, 1/2 tsp grated ginger, stir fry another minute

: add 1 cup vegetable stock (or chicken stock if you prefer), season with 2 tblsp hoi sin sauce, 2 tblsp soy sauce and kosher salt and chili oil to taste, simmer 3 minutes or until mushrooms have plumbed-up

: prepare a slurry of 1 tblsp cornstarch and 1/3 cup water, add to the mushrooms, bring to a simmer again

: add 1 lb fresh/blanched bok choy and the carrot flowers, simmer another minute, add 1 tsp sesame oil, check/adjust seasoning; serves 2; serve with steamed rice or over rice noodles