Fried Mushrooms with Pak Choi (Donggu Pei Shucai)
4 servings
30 minutes
Fried mushrooms with pak choi (Donggu Pei Shucai) is an elegant combination of crispy mini pak choi leaves and aromatic dried shiitake, creating a rich palette of flavors. This recipe is inspired by Eastern culinary traditions but adapted for European cuisine. Moisture-infused shiitake become tender and rich, while pak choi gains a caramelized note from high heat. The light sweetness of sugar and delicate saltiness create a subtle balance that complements the freshness of the vegetables. The dish is perfect as a light dinner on its own or as an exquisite addition to the main menu.
1
Soak the mushrooms in a small bowl of water for 2 hours. Drain, squeeze out excess water, and remove the stems. Cut the caps into small pieces.
- Dried Shiitake Mushrooms: 6 pieces
2
Heat the wok over high heat until it starts to smoke. Add oil and spread it over the surface. Add mushrooms and stir-fry until fragrant. Transfer to a plate.
- Canola oil: 1 tablespoon
- Dried Shiitake Mushrooms: 6 pieces
3
Heat the wok again until it smokes over high heat. Cut the pak choi in half lengthwise and place it in the wok, cut sides down. Sprinkle with 2 tablespoons of water and cook without stirring for 1 minute, until the water evaporates.
- Mini Pak Choi Salad: 250 g
4
Sprinkle with sugar and salt. Gently mix and cook for 1 minute or a little longer.
- Sugar: 0.3 teaspoon
- Coarse salt: to taste
5
Return the mushrooms to the wok and cook for another 30 seconds. Transfer to plates and serve immediately.
- Dried Shiitake Mushrooms: 6 pieces