Asian fried bok choy cabbage with shimeji mushrooms
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ingrediencie
2 pcs soft boiled egg 2 pcs bok choy 100 g fresh shimeji mushrooms (brown) 3 tbsp oil 1 pcs chili pepper 1 pcs spring onion 1 tsp fresh ginger 1 clove garlic 1 tbsp sweet Mirin rice wine 2 tbsp fish sauce ground black pepper 1 tbsp soy sauce salt 1 tbsp rice vinegar sesame oil sesame seeds (black and white)
progress in the video above
1.
First, soft boil the eggs beforehand
2.
In a large pot, bring water to a boil, then place chopped bok choy and fresh shimeji mushrooms (blanch) in the water for 5 minutes. Drain and cool under cold water to preserve the green colour of the cabbage.
3.
In a deep wok, heat the oil, to which progressively add the sliced chili pepper, sliced spring onion, finely chopped fresh ginger and sliced garlic cloves. Stir-fry.
4.
Add the bok choy cabbage along with the mushrooms.
5.
Add all the liquid ingredients – Mirin rice wine, fish sauce, ground black pepper, fish sauce, salt, soy sauce, rice vinegar, saute everything briefly and stir-fry.
6.
Drizzle with sesame oil and stir.
7.
Serve immediately along with a sliced soft-boiled egg, sprinkle with white and black sesame seeds.
