Bok Choy, Broccoli Rabe, & Shitake Mushroom Dish
2 Tablespoons canola oil or peanut oil
1 medium-sized garlic bulb for roasting
1 small head bok choy
Half a medium bunch broccoli rabe
1 1/2 cups chopped onion
10 medium-sized shiitake mushrooms, stemmed and quartered
1/4 teaspoon salt (or to taste)
1 teaspoon minced garlic
Freshly ground black pepper to taste
Roasted whole cashews
Chinese-style dark sesame oil
Preheat the oven or a toaster oven to 375. 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 and 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 leave 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 over rice, topped with roasted whole cashew, if desired. Pass around shaker bottles of Chines-style ark sesame oil and chili oil for a finishing touch.
*This recipe is from The Vegetable Dishes I can’t Live Without*