bok choy

Black Mushrooms, Seafood Mushrooms, & Bok Choy In Oyster Sauce

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

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When I was a child, (many decades ago 🙂 , I, like most kids, hated nearly all vegetables with a passion. Later, grown up and being a professional cook, I realized early on that this was no fault of the poor veggies, but entirely the fault of our mothers, who usually cooked the crap out of vegetables, did not season them properly and mostly looked at them as a sideshow who did not deserve the respect the protein served in a meal deserved.
I was lucky to visit, live and work in Asia, South East Asia, India and the Orient early in my professional life, at which point my negative attitude towards vegetables was changed to an attitude of love, respect and admiration.
Meanwhile, in Europe, with the advent of novelle cuisine in the 70’s, the approach to vegetables had changed and we are now lucky to see, eat and enjoy vegetables in a completely new light. Compared to before, this changed to include vegetables in prettier, lighter, tastier and healthier food preparations, either on their own or as part of a meal.
Since then, while the average home cook (mostly) still does not understand the beauty of fresh vegetables and herbs, at least many professional chefs have seen the light and pay the simple veggie the respect, attention and love they deserve.
Nowadays, everybody and their sister touts the health benefits of fresh vegetables, fruits and herbs. Unfortunately, most home cooks and professional cooks do not pay enough respect to cook them properly, so that they are not only healthy, but also delicious and beautiful to look at.
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Today’s featured dish is a typical example how ordinary vegetables and fungi can easily and without much culinary finesse be transformed into a wonderful, beautiful and delicious dish fit for a king/queen. 🙂

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P.S.
Chinese black mushrooms (shiitake), Chinese seafood mushrooms (enokitake), Bok Choy (bak choy, bakchoi), etc, etc…….. 🙂
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P.P.S.
The only rice I had in my cupboard was Arborio. If you look closely at the cooked rice, you will see the difference of the short grain used here and the long grain typically used in Chinese restaurants.
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Bon Appétit ! Life is Good !
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Click here for Chinese Steamed Rice Recipe (Fan) on ChefsOpinion
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Click here to find out about Which Type Of Rice Is Used In Chinese Cooking

(Hint – short-, medium-, and long-grain is used)
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Click here for Rice Varieties From Around The World
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Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

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Preparation :
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: blanch, shock, drain 6 ea small stalks of bok choy. cut into quarters

: prepare “Fan” – 3 cups of rice of your choice, prepare according to link “Fan” on this page

: prepare sauce by mixing 1 cup oyster sauce, 1 cup soy sauce, 1 cop chicken stock, 1/2 tsp grated ginger, 1 tsp garlic paste, 1 tsp chili oil, 1 tsp brown sugar and 1 tsp (or to taste) chili paste, mix well

: prepare a cornstarch slurry from 2 tblsp corn starch and 3 tblsp chicken stock

: remove stems from12 oz fresh black mushrooms, cross-cut the top, discard the stems

: saute the mushrooms in 2 tblsp peanut oil until starting to change color

: add the sauce, simmer for 1 minute, remove from the heat, let the mushrooms steep in the sauce for at least 15 minutes

: place the blanched bok choy and 5 oz raw seafood mushrooms in a steamer or colander, place in a steamer and steam covered until just heated through

: Mushrooms steeping in sauce, bok choy and seafood mushrooms heating, rice resting

: Chinese Steamed Rice Recipe (Fan)

: bring the mushrooms and sauce to a simmer, add enough of the cornstarch slurry to lightly thicken, add the bock choy and seafood mushrooms, cover all in sauce, check / adjust texture and taste

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit ! Life is Good !
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Preparation :
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: cook the bok choy in salted water with 1 tsp chili flakes – submerge the stems first for 1 – 2 minutes (depending on the size), then turn on its side to simmer the leaves as well

: simmer for 30 seconds more, drain and discard the water, place bok choy into ice water

: in 2 qt of chicken stock, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tblsp sugar and 5 to 10 scallions (depending on the size), seasoned lightly with kosher salt and chili flakes,simmer 2 lbs mollejas until tender but still with a slight bite, ca 2 hours (some mollejas are tougher than others), remove and discard the scallions, (there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock), season soup with 1 tblsp toasted sesame oil and chili oil to taste

: remove the bok choy from the water, sqeeze out as much water as possible

: cut bok choy lengthwise into quarters

: add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning

: bok choy……..

: bok choy and mollejas……

: add feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillies

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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Pork And Noodles In Two Parts – “Part One”

: Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

: Crisp Yi Mein Noodle Pillow With Fiery Chile Pork

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Usually , I prepare one dish with enough ingredients to last me for two meals, then just re-heat the left-overs for the next meal, which I intended to do this time as well.
I made a large pot of soup for lunch, enjoyed two bowls of it and then proceeded to put the left-overs in separate containers and into the fridge to be re-heated for dinner.
One container for the pork, one for the noodles, then strain the vegetables and store the veggies and the broth in another two containers , put it all in the fridge, washed the dishes and sat down to watch a movie.
Halfway through the movie, it occured to me that I had only put THREE containers into the fridge, when there should have been FOUR! Low and behold, when I checked, there were only three containers in the fridge – and a sparkly-clean one in the dish rack.
Quel Gâchis !….. I had strained the delicious broth into the sink instead of into the container 😦
So later when dinnertime came around, I had to start improvising for a new dish with the left-overs which were still available.
First, I put the veggies to the side to be Eugene’s meal the next day.
This left me with just noodles and pork, from which I prepared “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork”.
And wow, what a glorious dish this was !!! I could not have planned it better if I wanted to…….(Well, maybe) 🙂
More of “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” in my next post : Pork And Noodles In Two Parts – “Part Two”
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Bon Appétit ! Life is Good !
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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Preparation :
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: cook 1 lb yi mein noodles until al dente, drain, rinse, toss with 2 tblsp sesame oil

: to 2 lbs bone-in pork neck add 4 qt water, season with 1 tblsp garlic paste, 1 tblsp grated ginger, 1 tblsp kosher salt, 1 tbslp lemon juice, 1 tblsp sugar, 1 tsp chile flakes; simmer until meat is tender, about 2,5 hours

: when meat is tender, remove from broth, remove and discard bones, cut meat into bite-size pieces, strain broth (there should be about 1,5 qt-if there is more, reduce- if there is less, add water); add 12 oz blanched bok choy, 1/2 head of napa cabbage and 6 ea sliced radishes, simmer 1 minute, remove from heat, check/adjust seasoning

: place some noodles into bowl

: add some pork, top with soup and veggies, add cilantro

: Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

: Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Corkscrews, Shrimp, Bok Choy and Eggs

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I recently came across an article which proclaimed “Pasta actually makes you lose Weight”.
Unfortunately, I don’t believe that ANY food I love (I love most 🙂 ) will make me loose weight, especially pasta. Why? Because if I love something, I consume it in excess quantities.
But then, a lot of food which falls into the category of “food I love”, will never make me fat, for the simple reason that it is too expensive to become fattening – caviar, lobster, fresh stone crab claws, foie gras, chanterelle, matsutake, wagyu (the real McCoy), and a bunch of other stuff I had the privilege to eat plenty of in the 70’s, when most of these delicacies were still affordable in their countries of origin.
I used to have a few cans of caviar in my fridge when we did black sea cruises in the mid-seventies, when one was able to exchange a pair of used jeans in St Petersburg’s black market for 1 kg of caviar. Matsutake and wagyu was expensive in Yokohama and Kobe, but not excessively so. Chanterelles in Germany in the 70’s and 80’s when I went home on vacation – same thing, not cheap but affordable. And so it was with most of these specialties at the time – not cheap but within reach, at least for me and my friends who traveled the world, loved good food and after visiting a place a couple of times, knew where to get a bargain.
But now let me get back to pasta.
Fortunately, pasta is one of the most affordable food stuffs which have a special place in my heart (and stomach).
Consequently, I eat it too often, and usually way too much, packing 2 or 3 portions into one meal – which is good for my happiness 🙂 , bad for my weight 😦 .
So there you have it – while pasta “does not actually make me lose weight”, it does actually makes me happy .
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Bon Appétit ! Life is Good !
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Click here for more Pasta on ChefsOpinion
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P.S.
All the food you see on ChefsOpinion is cooked and served in my home, usually just for myself and Bella. I like to pick and hold the shrimp by their tail (Bella just eats the whole shrimp, tail and all, including the tails from my shrimps). If you are not comfortable with the tails on the plate, just remove them before adding the shrimp to the dish 🙂
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Corkscrews, Shrimp, Bok Choy and Eggs

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Preparation :
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: saute 1 tblsp garlic paste in 1/3 stick butter until fragrant

: add 12 oz head-less, butterflied shrimp, season with fresh-ground black pepper, saute 1 minute

: add 12 oz blanched baby bok choy, saute another minute

: add one 8 oz pack cooked corkscrew pasta, season all with kosher salt to taste

: add 4 whole whisked eggs, seasoned with kosher salt and cayenne pepper to taste, cook until eggs have set but are still moist; serves 2

: Corkscrews, Shrimp, Bok Choy and Eggs

: Corkscrews, Shrimp, Bok Choy and Eggs

: Corkscrews, Shrimp, Bok Choy and Eggs

: Corkscrews, Shrimp, Bok Choy and Eggs

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SINGAPORE NOODLES (SINGAPORE MEI FUN) 新洲米粉, 星洲炒米, 星洲米粉)

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Having traveled the world long before I moved to Singapore to live and work there in the early 80’s, I remember how much I was looking forward to finally learn how to prepare “real” Singapore Noodles. By then I had enjoyed them in many Chinese restaurants all over the world and they had become a trustworthy (most of the time, anyway) shoe-in if nothing else appealed on the menu to my at that time still rather newfound love of Chinese food . Much to my surprise, there were no Singapore Noodles to be found anywhere 😦
It then did not take me long to find out that Singapore Noodles are NOT a Singaporean dish but have probably been invented years earlier in Hong Kong.
(As far as I know, the verdict of its true origin is still not entirely agreed upon) 🙂
While there are many different variations, the most common one I have encountered in my travels and here in the USA contain rice sticks, curry, scallions, soy, garlic, ginger, vegetables, shrimp and chicken or pork.
The following version is more or less the one I have cooked for many years, only making slight changes to the ingredients if something is not readily available or leftovers beg to be utilized, such as roast pork, squid, bok choy, celery, etc.
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Bon Appétit ! Life is Good !
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Click here for more Asian Style Noodles on ChefsOpinion
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Singapore Noodles

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Preparation :
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: julienne of 1 medium onion, 1/2 small head white cabbage, 2 ea medium-hot chilies, 3 stalks scallion

: for the seasoning/sauce, mix 1 cup chicken stock, 3 tblsp soy sauce, 1 tblsp oyster sauce, 1 tblsp hoi sin sauce, 1 tblsp chili paste, 1 tsp garlic paste, 1/2 tsp grated ginger

: whisk 4 eggs, season with kosher salt to taste

: season 6 oz shrimp and 8 oz sliced chicken with kosher salt and cayenne pepper to taste

: add 1 tblsp corn starch to the shrimp and 2 tbls corn starch to the chicken, mix well

: stir fry chicken and shrimp in 1 tblsp peanut oil until 3/4 done

: remove chicken and shrimp from the pan, set aside (the carry-over heat will continue to cook them through)

: stir fry the onions in ame pan/wok until translucent

: add the cabbage, chillies and scallions, saute another minute

: remove veggies from pan, set aside

: in 1 tblsp peanut oil, stir fry 1 pck soaked rice sticks for two minutes soak according to your preference, I like to soak them for 10 minutes)

: move rice sticks to one side of the pan, add 1 tblsp peanut oil to the empty side of the pan

: scramble the eggs until set

: mix the eggs and rice sticks well, stir fry another two minutes, add 3 tblsp good quality curry powder, stir fry for another minute until well mixed

: return the veggies, shrimp and chicken to the pan, add the seasoning/sauce, stir fry until all is well mixed

: stir fry another minute, check/adjust the seasoning

: Singapore Noodles

: Singapore Noodles

: Singapore Noodles

: Singapore Noodles

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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

Stir Fried Flower Mushrooms, Bok Choy 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

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

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

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

: steamed rice (Fan)

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

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

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

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit ! Life is Good !
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
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: for the sauce, mix 1/2 cup oyster sauce, 1/2 cup soy sauce, 1 cup chicken stock or water, 1 tsp sugar, 1/4 tsp grated ginger, 1/2 tsp garlic paste, i/2 tsp chili paste, i tsp sesame oil

: simmer udon in salted water until cooked but still chewy, drain

: Clean squid tubes, remove “sine” and if you prefer, black skin

: cut in half

: incise half-way through in a criss-cross manner

: cut into bite-size pieces

: season with kosher salt, cayenne pepper and granulated garlic

: stir fry squid with peanut oil in VERY hot pan for no more than 30 seconds, remove from pan, reserve

: add blanched bok choy, green peppers and red chilis to pan, stir fry 1 minute

: add sauce mix

: add udon and squid, check / adjust seasoning

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

: Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Hearts On Fire

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If you have followed ChefsOpinion for some time, you know that I am very fond of Offal.
I understand of course that not everybody shares this fondness, but for the most part, in most of the offal dishes that I blog about, the offal can be replaced with more run of the mill proteins, such as shrimp, chicken breast, sliced beef and even vegetables.
For the rest of us – offal rock! 🙂
In the past, when my wife and I used to go with friends to Brazilian Churrasqueiras, everybody thought I was mad when I stuffed myself with grilled chicken hearts, while Maria and our friends enjoyed their Picanha, Entrana, and other more popular cuts. But for me, the meat-course always started with a bunch of chicken hearts. I was only ever able to find them in Brazilian Churrasqueiras, so I always took advantage of the opportunity to indulge. Nowadays, I go out very seldom, so when the craving for chicken hearts hits me, I have to prepare them myself.
I prepare them in different ways, grilled, braised, fried or simmered in soup.
Last night I felt the need for something spicy, so I prepared the hearts as follows – I seasoned them with soy sauce and lots of garlic, coated them in corn starch and then fried them in pure chili oil. The result was truly “Hearts on Fire ” – they were hellishly spicy from the chili oil but the more subtle-seasoned bok choy toned it down a bit and when eaten together, the result was pure culinary bliss – very tasty,very spicy, very addictive 🙂
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Bon Appetit ! Life is Good !
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How to make Home Made Chile Oil
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Hearts on Fire

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Preparation :
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: blanch baby bok choy in salted water, shock in ice water, drain

: simmer one cup of chicken stock, season with 1 tblsp soy sauce, 1 tsp garlic paste, 1 tsp grated ginger and a dash of salt, thicken with a bit of corn starch slurry

: add bok choy to sauce, simmer one minute until heated through

: arrange bok choy on serving platter, nape with sauce, cover, keep warm

: season hearts (or other protein) with kosher salt, soy sauce and granulated garlic

: dust with corn starch, mix well

: fry hearts at high heat until crisp on the outside but still juicy on the inside

: add scallions and whole pickled chilies

: serve hearts over bok choy

: Hearts on Fire

: Hearts on Fire

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Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

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Soup! – God’s gift to comfort food 🙂
I wonder how many different soups I have eaten in my life and how many different noodle soups in particular. And still, I never get tired of preparing and eating yet another version of this wonderful food category. Soup, to me, never get’s old. To the contrary, I can never get enough of it, be it cream soup, purred soup, clear soup, soup made of meat, seafood, vegetables, fruit or any combination thereof, hot or cold. So without further ado, here is my latest concoction:
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Bon Appetit ! Life is good !
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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Preparation :
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: cover short ribs with cold water, bring to a boil

: let boil for a few seconds

: drain ribs, rinse, discard liquid. This will ensure a clearer broth

: start ribs again with cold water, bring to a slow simmer, during simmering skim of foam and scum frequently

: after one hour, add kosher salt, chili flakes, cinnamon stick, garlic paste and grated ginger, simmer until ribs are tender but NOT falling apart

: done…

: remove ribs, strain broth through fine mesh or cheese cloth, add a few drops of sesame oil, check / adjust seasoning

: remove and discard bones, cut meat into bite-size cubes

: to serve, place cooked noodles, blanched bok choy, finely sliced cooked shiitake and beef in serving bowl, sprinkle with more chili flakes and fill with beef broth

: Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

: Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

: Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

: Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

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Pied De Cochon

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ANYTHING sounds better in french ?! 🙂
I used to call my wife “Mon Petit Chou”, which sounds perfectly sweet and romantic in french. Translated, it’s “My Little Cabbage” :-(. Not as sweet and romantic, no doubt.
Same with my dinner today : “Pied De Cochon – which translates into “Pig’s Trotters”, one of my all time favorite second cuts.
Pigs trotters are very versatile, they are great fried, steamed, braised, and pickled.
The following dish was created today in my kitchen and, I must say, it was absolutely delicious (and pretty to look at, to boost).
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Bon Appetit ! Life is Good !
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More “Pig’s Goodies” on ChefsOpinion
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Wiki on Pigs Trotters
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More about Pigs Trotters
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