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Dried shiitake simmered in their own soaking liquid with oyster sauce until thick and glossy, spooned over bright blanched pak choi.
Braised shiitake with pak choi
- 12 dried shiitake mushrooms
- 400 ml warm water, for soaking
- 4 heads pak choi, halved
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 slices ginger
- 1 tsp cornflour mixed with 1 tbsp water
- 1 tbsp oil
- 1 tsp sesame oil
- Soak the shiitake in the warm water for at least 30 minutes, then squeeze dry, trim the stems and keep the soaking liquid.
- Heat the oil in a wok and fry the ginger for 30 seconds.
- Add the shiitake and fry for a minute, then add 250ml of the strained soaking liquid, the oyster sauce, both soy sauces and the sugar.
- Cover and simmer gently for 15 to 20 minutes until the mushrooms are tender and the liquid has reduced by half.
- Meanwhile, blanch the pak choi in salted boiling water for 1 minute, drain and arrange on a plate.
- Stir the cornflour mix into the mushrooms until the sauce turns glossy, finish with sesame oil, and spoon over the pak choi.
About this dish
Braised shiitake with pak choi is a classic Cantonese home and banquet dish. Dried shiitake are soaked, then simmered slowly in a savoury sauce until they turn thick, glossy and meaty. They are served on a ring of blanched pak choi, so you get a rich mushroom and a fresh, clean green in every bite.
Dried shiitake have a much deeper flavour than fresh ones, which is why this dish uses them. The soaking water is full of flavour too and becomes part of the sauce.
Ingredient notes and UK swaps
- Dried shiitake: thick caps with deep cracks on top (often sold as flower mushrooms) give the best texture. Any dried shiitake from a Chinese grocer will work.
- Pak choi: baby pak choi is easy to find in UK supermarkets. Choi sum or tenderstem broccoli are good swaps.
- Oyster sauce: gives the sauce its body and shine. For a vegetarian dish, use a mushroom based vegetarian stir fry sauce.
- Cornflour: a small slurry at the end turns the braising liquid into a glossy coating.
Serving and storing
Serve as part of a shared meal with rice and a meat or tofu dish. The braised mushrooms keep for 3 days in the fridge and reheat well, but blanch the pak choi fresh each time so it stays bright green.
Tips for the best braised shiitake with pak choi
- Strain the soaking liquid through a fine sieve, since grit settles at the bottom.
- Do not rush the braise, the mushrooms need time to soak up the sauce.
Straining the soaking liquid properly
Grit can settle at the bottom of the shiitake soaking liquid, strain it through a fine sieve or a piece of muslin before using it in the braise, skipping this step is the main reason the finished sauce sometimes tastes gritty.
Frequently asked questions
Can I use fresh shiitake?
Yes, but the flavour is milder and you will need stock in place of the soaking liquid.
Is this dish vegetarian?
Use vegetarian mushroom oyster sauce and it becomes fully vegetarian.
How long do dried shiitake need to soak?
At least 2 hours in cold water, or overnight in the fridge for thick caps. In a hurry, warm water cuts this to about 30 minutes, though the texture is slightly less even.
Shop this
- Dried shiitake mushrooms. Whole dried caps for braises and stocks.
