Aug 3, 2019

Friendly Version Braised Flower Mushroom and Bok Choy (Without Abalone)

It was supposed to have abalone slices in this dish, and braised with half of the abalone juice. But it was a last minute thing, I've decided to skip the abalone this time, too much meat consumed recently and was feeling like a veggies only detox. Abalone is not quite meat-like, but might as well save it for next time.

So here it is, a friendly version braised flower mushroom and bok choy -


  • 7 to 8 dried flower mushrooms
  • 2 big or 6 small bok choy
  • 1 tablespoon peeled/chopped young ginger
  • 2 cups chicken stock
  • 1 teaspoon salt
  • Some cornstarch/water mixture


Soak the dried mushrooms in cold water for 30 minutes or more, till softened enough to cut off the tough stems. Remove the stems once hydrated. 

Some prefer to save the water used here, but I prefer using all chicken stock. If canned abalone was used, I'll also incorporate abalone juice too, but never the water for mushroom soaking.

Peel and chop the young ginger. If using bigger bok choy, trim or cut into smaller pieces.

Use a pot or pan, pour in the chicken stock. Add in ginger and 1 teaspoon of salt. Bring to a boil then transfer flower mushrooms over. Bring to a boil again then lower the heat to keep it at a simmer.

Cook 10 to 15 minutes. Add in bok choy. Continue to cook till the veggies or the mushrooms reach desired texture, should be around 15 minutes.

Prepare some cornstarch and water mixture. Turn to low heat. Slowly pour in the cornstarch and water mixture while gently stirring the whole thing at the same time. 

It should be gooey but not as thick as paste, with the stock coating the mushrooms, creating a smooth and juicy bite.

Light dish is done, what to do with my extra canned abalone next time? 

Extended reading:

No comments:

Post a Comment