This longer than intended break from blogging occurred because we had a big change in our lives. As those that follow me know, we’ll be moving back to the UK next year so we would have had to sell our home. We always thought it would take awhile to sell our home as it’s not like a lot of people are clamouring for Queen Anne Victorians. Who’d have thought in a raging pandemic, the real estate market would set itself on fire? So suddenly we were faced with several weeks going flat out to get the house ready and list it. In a few days it was under agreement. So we had to find a rental quickly and get a move on, literally.
This all meant we were too tired and stressed to think about cooking creatively. There were a lot of takeaways and routine throwing meals together. As we’ve settled into our temporary home, we’ve started to breath again and it was time to have fun with cooking again.
My sister loves authentic Chinese food and we were talking about how hard that is to find in this country and I was intrigued about recipes. Luckily, I have a colleague, whose family is from China, and I picked her brains. She gave me a couple of recipes, one of which is this one. I added the rice noodles and seared marinated pork.
Technique for Bok Choi and Shiitake Mushrooms
This is a very easy meal to make, you just need to do a couple things at least an hour before.
Boil water and cover the shiitake mushrooms until they are covered by at least an inch/2.5cm. Set aside to rehydrate the mushrooms. You’ll want to keep the liquid for later.
Trim any tough fat and fibers from the pork. Mix the ingredients for the marinade and make sure the pork loin is coated well. Chill for at least an hour.
Preheat the oven to 375F/190C. Heat up the garlic infused olive oil in a large skillet. Sear both sides of the pork and transfer the pork to a baking dish and cook until done. Cook the rice noodles at this point according the directions on the package.
Depending on the size of the bok choi cut in half or quarter them. Wash and dry them and set aside.
In the skillet the pork was seared in add the rehydrated shiitake mushrooms. Sauté them in the oil for a minute or so and then add the liquid from the mushrooms and the sherry, simmer on low for a couple of minutes.
Add the chicken stock with the corn flour and bring to a boil. Reduce slightly and lower the temperature so it is a low simmer. Season with sea salt and pepper.
Add the bok choi. Keep turning as it cooks so the bok choi is evenly coated with the sauce. Cook until the bok choi starts to soften. I like my greens to be on the crisp side but feel free to cook until soft all the way through. It’s a texture thing with me. Remove the bok choi from the sauce and then add the rice noodles to the sauce and toss until the noodles are evenly coated.
Slice the pork once it’s had a chance to rest for several minutes. Add the noodles to the plate and then layer the pork and bok choi. Serve immediately.
I found this Bok Choi with Shiitake Mushrooms delicious but very mild in flavour. When I talked to my colleague, she mentioned sometimes adding hoisin sauce to make this dish bolder. I will have to try that next time. It was so nice to get cooking again, I can’t tell you.
Bok Choi with Shiitake Mushrooms
A flavourful dish with sherry and mushrooms
Marinade for Pork Loin
- 2 tbsp garlic infused olive oil
- 1 tbsp mirin
- 1 tbsp rice vinegar
- Sea salt and Pepper
- 1 lb pork loin 453 grams
Bok Choi and Shiitake Mushroom
- 3 medium sized bok choi
- 7-10 dried shiitake mushrooms depending on size
- 1/2 cup liquid from mushrooms 4oz
- 3 tbsp dry cooking sherry
- 1/2 cup chicken stock 4oz
- 1 tbsp corn starch/corn flour
- sea salt and pepper
- 1 package of rice noodles
Trim the pork loin of any tough fat or fibers.
Mix the marinade ingredients together and add the pork, making sure it's well coated. Cover and chill for at least an hour.
Preheat the oven to 375F/190C. Heat the olive oil in a large skillet. Sear both sides of the pork loin and then cook in the oven until done.
Bok Choi and Shiitake Mushrooms
Cut the shiitake mushrooms in half or quarters. Boil water and cover the mushrooms by at least an inch/2.5cm. Set aside to rehydrate. Keep the liquid.
Cut the bok choi in half and clean and dry.
Once the mushrooms have rehydrated add them to the skillet with hot olive oil. Sautè for a few minutes before adding the liquid from the mushrooms. Cook for a few minutes on a simmer, reducing the liquid then add the sherry. Keep it on a low simmer.
Mix the corn starch/corn flour with the chicken stock and mix well so there aren't any lumps. Add it to the skillet and bring to a boil. Stir well so it doesn't catch on the bottom then reduce to a simmer. Season with sea salt and pepper. Add more sherry if needed.
While the sauce is being made, cook and drain the rice noodles.
Add the bok choi to the skillet and turn as it cooks so the sauce coats the bok choi evenly. Cook it to the degree of softness you prefer.
Remove the bok choi and set aside. Add the rice noodles to the skillet and toss so they are coated in the noodles.
Add the noodles to the plate. After resting the pork loin for a several minutes, slice it and place it on the noodles. Add the bok choi, serve immediately.