Steamed bok choy is taken to another level with this veganized take on oyster sauce from Fat Choy chef and owner Justin Lee. By marrying cooked-down mushrooms, rice wine, and soy sauce, Lee creates a condiment with a big umami punch—and a major payoff. “The addition of one condiment can vastly change the direction of a dish,” he says.
Recipe information
Yield
4 Servings
Ingredients
Brown Sauce
Bok choy and assembly
Preparation
Brown Sauce
Step 1
Heat oil in a medium pot over medium-high. Cook mushrooms in a single layer, tossing halfway through, until browned, 8–10 minutes. (They may steam at first but will eventually brown.) Pour in wine, soy sauce, and ¾ cup water, reduce heat to low, and simmer, stirring occasionally, until mushrooms are very soft, 8–10 minutes.
Step 2
Transfer mushrooms and liquid to a blender and purée, adding more water by the tablespoonful as needed, until sauce is smooth.
Bok choy and assembly
Step 3
Combine garlic and oil in a small skillet. Set skillet over low heat and cook, stirring occasionally, until garlic is golden and crisp, about 3 minutes. Strain through a fine-mesh sieve into a small bowl. Season garlic with salt; set oil aside.
Step 4
Heat 1 Tbsp. reserved garlic oil in a large wok or skillet over medium-high. Add bok choy and 2 Tbsp. water and cover immediately (a baking sheet works great if you don’t have a lid). Cook 1 minute. Uncover and toss, then re-cover and cook until bok choy is tender at the core, about 2 minutes.
Step 5
Spoon some brown sauce in a large shallow bowl or on a platter; arrange bok choy over. Top with crispy garlic.
Recipe notes
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