Black Pearl Mushroom Bok Choy

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

This recipe is inspired by the popular American Chinese beef and broccoli dish we all know and love. Black pearl mushrooms are used in place of beef in this recipe due to their meaty texture and ability to maintain their integrity after marinating and getting stir fried over high heat. Yet another wonderful way to showcase mushrooms’ versatility in the kitchen. This recipe breaks away even further from tradition by using baby bok choy instead of broccoli, though broccoli or your favorite in-season brassica vegetable will work just as well. The black pearls and bok choy finish cooking in a savory yet sticky-sweet sauce that features many pantry staples and comes together quickly without skimping on any flavor. Make your next R&R Cultivation mushroom order all about black pearls and give this one a try! 

Black Pearl Mushroom Bok Choy

Makes 4 servings 

• 1# R&R black pearl mushrooms 
• 1# Bok choy, such as baby bok choy, sliced in half lengthwise
• 1/4 c. Shaoxing rice wine 
• 3 tbsp. coconut aminos or soy sauce, divided 
• 3 tbsp. oyster sauce
• 1 tsp. fish sauce (omit if using soy sauce) 
• 1 tbsp. chili crisp
• Water
• Neutral oil, such as grapeseed 
• Salt and pepper to taste 
• 1 tbsp. sesame seeds
• 2 green onions, thinly sliced  
• Cooked rice to serve, optional 

Steps 

1. Trim any tough ends of the black pearls and either slice lengthwise if large, or separate into clusters if they’re on the petite side. A variety will work nice, like pictured in this recipe. 
2. In a large bowl, mix together your Shaoxing rice wine and 2 tbsp. coconut aminos. Add your mushrooms and toss with clean hands to ensure each mushroom is covered in the marinade. Set aside for 20 minutes. 
3. Meanwhile, combine your sauce ingredients in a small bowl, including the remaining 1 tbsp. coconut aminos, oyster sauce, fish sauce, chili crisp and a splash of water. Stir until well incorporated and set aside. 
4. Slice your bok choy lengthwise or chop into large 3 to 4 inch pieces if using adult bok choy. Set aside. 
5. Place a wok or large non-stick skillet over high heat. Once lightly smoking, add a glug of oil to generously coat the wok. Add your mushrooms, leaving any leftover marinade behind. Stir fry for 4 to 5 minutes, until slightly golden and soft. Season with salt and pepper. Remove from the pan.
6. Wipe your wok out and add another generous glug of oil. Add your bok choy, stir frying for 2 to 3 minutes, until golden and soft. Add a splash of water at the end to steam and fully cook the bok choy. Season with a touch more of salt and pepper. 
7. Add the mushrooms back to the wok, followed by your prepared sauce. Stir and cook for 1 to 2 minutes, until everything is warmed through again. Finish by stirring in your sesame seeds.
8. Plate on top of rice and garnish with green onions. Enjoy!