I love experimenting with different veggies and this recipe is one such experiment and the end result was successful and utterly delicious. There is a restaurant called The Farm in Chennai and apart from the delicious food they have fresh produce as well which I love. During my last visit they, they had really fresh Bok Choy and Broccoli. I was instantly tempted to buy them and try something in my kitchen. And here it is..
Bok Choy – 3-4 nos
Broccoli – 1 small flower
Button Mushrooms – 200 gms
Spring Onions – 1 bunch
Ginger – 1-inch piece
Garlic – 2-3 cloves
Green chilli – 1
Oyster mushroom sauce – 2 tbsp
Light soy sauce – 1 tbsp
Brown sugar – 2 tsp
Pepper powder – 1/2 tsp
Sea salt – few flakes to taste
Salt to taste
Sesame oil – 1-2 tbsp
Olive oil – 2 tsp
- Bring water to boil in a large pan. Add some salt. Separate the broccoli florets and blanch them in the salted hot water for about 2-3 minutes and immerse in cold water. Take care to retain the color of the vegetable.
- Similarly, add the Bok Choy to the same hot water and cook till almost done. Once done, drain and chop them into rough pieces.
- Slice the mushrooms. Heat olive oil in a pan and add the mushrooms and saute them on high flame until all water evaporates and the mushrooms start to brown. Add little salt and pepper and give a stir. Take off from heat and keep aside.
- Finely chop the ginger, garlic and green chilli. Slice the bulbs in the spring onion and finely chop the green stalks.
- Heat the sesame oil in a large wok. Once the oil is hot, add the ginger, garlic and chilli. Give a stir and add the onions and brown sugar. Saute on high flame and add the Bok Choy & Broccoli.
- Add the oyster mushroom sauce and light soy sauce and the sea salt. Check the seasoning and add pepper and salt if needed. Add little water if dry.
- Now add the mushrooms and the chopped green stems of the spring onions.
- Saute for a minute and serve hot with any rice. I served it with herb rice.
- Make sure to saute the vegetables on high flame only.
- You can use normal salt in the place of sea salt.