Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce


When I picked up my CSA box Saturday at the Independence farmer’s market I met another CSA grower from Fall City,  Matthew McDaniel.   http://www.akhafarm.com/ He is is helping to raise awareness and raise funds to help the plight of the oppressed Akha peoples of Laos, Myanmar, China, Thailand and Vietnam. Matthew and his family also grow some amazing produce and I got some of his bok choy which inspired the recipe you see here. His daughter, who assisted at the booth, was dressed in traditional Akha clothing and headdress which was very beautiful and quite ornate and colorful. This recipe is vegan, diabetic friendly  and may also be gluten-free depending on the plum sauce you use.

PRINT Bok Choy Broccoli and Oyster Mushrooms Recipe from MS Word

Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce

Yield: 2 generous servings
½ lb. oyster mushrooms
½ lb. baby bok choy
½ lb. young broccoli or gai lan
2 teaspoons sesame oil
Pinch salt

Asian Stone Fruit Sauce:
2 white or yellow nectarines diced
3 tablespoons plum sauce
1 tablespoon seasoned rice vinegar
1 tablespoon red wine or sherry
5 garlic cloves chopped
1 teaspoon paprika (for color)
½ teaspoon salt
1 star anise
½ teaspoon red chili flakes or to taste

Place all of the the above sauce ingredients in a saucepan at medium high heat and cook till reduced by a third in volume stirring frequently. Remove anise before serving.

Wash veggies and dry. Slice oyster mushrooms. (You can use fresh shiitaki mushrooms if you prefer) Heat wok, add sesame oil mushrooms and a pinch of salt. Sauté 1 minute then add veggies and ¼ cup water. Cover and steam till for 30-60 seconds. You want your veg to brighten in color but remain semi crisp. Ladle sauce across the plated veg and mushrooms and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

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