Pak choy with fresh shiitake (Xiang gu xiao bai cai) from Every Grain of Rice: Simple Chinese Home Cooking (page 180) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Stephenn31 on September 03, 2024

    Made with a mix of fresh local mushrooms, which was a nice way to use them. Fairly simple. I added a bit of soy sauce at the end.

  • lholtzman on June 12, 2024

    Good. I found the seasoning a bit lacking, but salted to where I wanted. This does use more pots and pans than I would have preferred.

  • PinchOfSalt on March 19, 2024

    One liter or quart of boiling water was way too little in which to blanch the bok choy and mushrooms. I used 12 ounces of baby shanghai bok choy and 8 lovely fat fresh shiitakes, the kind with tops that look like mosaics (not smooth). Yes, slightly more veggies but not enough to need more like 2 quarts of water - and that still did not cover the mushrooms, which I had placed on top. The results? The bok choy were perfectly cooked; the mushrooms could have used a bit more time in that boiling water. Overall the dish was somewhat short on salt. Next time I think I will try adding a glug of oyster sauce to the final cook, just before adding the potato starch mixture.

  • CheesyKranskyLove on October 03, 2022

    Cooked as directed and it was very delicious for how simple it was. Also looked great on the plate.

  • corylavell on May 10, 2021

    Boiling mushrooms was conceptually weird, but it means they stay beautifully moist and rich. I loved this simple and delicious preparation, particularly alongside spicy dishes from elsewhere in this beautiful book.

  • Dannausc on May 06, 2018

    Good and easy.

  • Joyceeong on June 28, 2017

    A simple and really nice veggie dish. I microwave the pak choy for 2 minutes instead of blanching them. Did not blanch the fresh shiitake either. Stir fry the shiitake with the ginger and garlic for 2 minutes, then add in the pak choy.

  • Breadcrumbs on March 25, 2013

    p. 180 - We enjoyed it very much. I used baby pak choy and fresh shitake. Since my time was tight this evening, I quick steamed the pak choy in the microwave while I stir-fried the mushrooms (which I didn’t pre-cook at all), garlic and ginger. This is full of fresh flavours and once again, the potato flour slurry makes for a satiny sauce. I did drizzle w a very light touch of soy over the plated dish. This was a nice accompaniment to our roasted salmon and the egg-fried rice from this book. Photos here: http://chowhound.chow.com/topics/892280#7950238

  • Delys77 on March 21, 2013

    Very simple dish that relies a lot on the umami of the mushrooms to give it a lift. SO was not a big fan as he doesn't like the textures of fresh or dried Shiitake.

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