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by Jim Richards
Prepared in quantity for the 2010 NJMA Mycophagy demonstration
  • 2 tablespoons peanut oil
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons onion, chopped
  • 1 tablespoon garlic, minced
  • 1 pound baby Bok Choy (Milk Choy used in demonstration)
  • 4 ounces beech mushrooms, woody base removed and separated
  • 4 ounces shiitake, stems discarded, caps cut in half  (quartered, if large)
  • 4 ounces royal oyster, cut into batons 2 inches long x ¼ inch across
  • 4 ounces white Button mushrooms, halved (quartered, if large)
  • 4 ounces cremini , halved (quartered, if large)
  • 2 tablespoons mushroom “oyster” sauce
  • 1 tablespoon mushroom soy sauce
  1. Heat a wok or large skillet on high. Add one tablespoon peanut oil. Add bok choy and sprinkle with one teaspoon Mushroom soy sauce. Stir until vegetable has stopped giving off liquid. Move vegetable to serving platter.

  2. Reduce heat to medium and add the remaining tablespoon of peanut oil. Add ginger, garlic and onion to pan and cook, stirring, for two minutes until slightly colored and fragrant. Add the Royal Oysters and one teaspoon mushroom “oyster” sauce. Stir for two minutes. Add the shiitake and another teaspoon of the “oyster” sauce. Stir fry for another two minutes. Add the remaining mushrooms and the balance of the “oyster” sauce and the tablespoon of soy sauce. Stir fry for another five minutes, or until the mushrooms are cooked.

  3. Add the bok choy back to the wok. Heat through, correct seasoning, and serve.
Serves 4.