Bok Choy, Broccoli Rabe, and Shiitake Mushrooms with Roasted Garlic
By Mollie Katzen
Garlic appears twice in this recipe—in two forms, roasted and fresh—virtually as two different ingredients. The roasted garlic needs to be made at least 45 minutes to an hour ahead of time. You can get everything else cut and ready while the garlic roasts.
- 2 tablespoons canola oil or peanut oil
- 1 medium sized garlic bulb
- 1 small head bok choy (up to a pound)
- Half a medium bunch broccoli rabe (about 1/2 pound)
- 1 1/2 cups chopped onion
- 10 medium-sized shiitake mushrooms, stemmed and quartered
- 1 teaspoon minced or crushed garlic
- Freshly ground black pepper, to taste
- Roasted whole cashews
- Chinese-style dark sesame oil
- Chili oil
Preheat the oven or a toaster oven to 375 degrees F. Line a small baking pan with foil and drizzle with a little of the oil. Trim the tips of the garlic, then stand the bulb upright on the oiled foil. Roast for 30-40 minutes, or until the bulb feels soft when gently squeezed. Remove from the oven at let cool. When comfortable to handle, break the bulb into individual cloves and squeeze the pulp from the skins. This will be a slightly sticky process and the bulbs may break apart a little—all of which is fine.
While the garlic roasts, prepare the bok choy and broccoli rabe. For the bok choy, trim and discard the tough bottom 1/4 inch or so, if necessary. Remove and coarsely chop the leaves, and cut the stems into 1-inch pieces. Keep the leaves and stems separate. Trim the tough ends from the broccoli rabe and chop the rest into 1-inch pieces.
Place a large, deep skillet or wok over medium heat. After about a minute, add the remaining oil and swirl to coat the pan. Turn the heat to high, add the onion and shiitakes, and cook, stirring often, for about 2 minutes, or until the vegetables begin to brown. Add the bok choy stems and the broccoli rabe, sprinkling in the salt. Stir-fry for about 2 minutes, or until the stems are just tender. Toss in the bok choy leaves and about 1 1/2 tablespoons water, then immediately cover the pan. Turn the heat down to medium and cook for about 2 more minutes (lifting the cover to stir just once or twice) until the stems are tender and the leaves wilted.
Add both the fresh and roasted garlic, tossing gently. Cook and stir for just a minute longer, until the garlic is fragrant. Season lightly with freshly ground black pepper, and serve immediately, topped with roasted whole cashews, if desired. Pass shaker bottles of Chinese-style dark sesame oil and chili oil for a finishing touch.
Yield: 4 servings
The Vegetable Dishes I Can't Live Without
Written & illustrated by Mollie Katzen
Hyperion Books 2007
Hardback, 160 pages, $22.95
Recipe reprinted by permission.
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This page created November 2007
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