Pak Choy and soy caramelised oyster mushrooms with warm miso dressing

Your veggies are boring? No way! Forget about blandness with this rich, gingery, salty and zingy sauce. Drizzle it over crisp-tender pak choy and soy caramelised oyster mushroom and get a delicious, unforgetable meal, packed with umami flavour.

You can serve it as a side dish with your chicken or shrimps or have it only with rice as a satisfying vegan meal.


Makes 2 servings

Ingredients
  • 150 grams Pak Choy (1 medium piece), cut in quarters or smaller pieces
  • 200 grams oyster mushrooms, cut in smaller pieces
  • 1/2 tbsp dark soy sauce
  • 2 tbsp peanut oil
  • 1 tbsp sesame seeds, plus some extra for topping
  • fresh herbs (corriander leaves, Thai basil) for garnishing
For the dressing:
  • 1 tbsp garlic, chopped finely
  • 1 and 1/2 tbsp ginger, grated or chopped finely
  • 1/2 tbsp lime juice
  • 1/4 cup mirin
  • 1/2 tsp hot chili sauce (or sriracha)
  • 1 and 1/2 tbsp white miso paste
  • 1 tbsp rice vinegar
  • 1/2 tbsp light soy sauce
  • 1 tsp brown sugar (or honey)
  • 1 tbsp sesame oil
  • 1/2 tbsp peanut oil
Instructions
  1. Start with making the dressing. In a bowl place mirin, miso paste, lime juice, rice vinegar, light soy sauce and sugar. Mix until well combined. Set aside.


    On a small pan or in a pot, heat 1/2 tbsp peanut oil. Add ginger and garlic and fry awhile, until fragrant.


    Add the mixture from a bowl and cook everything for a minute until all ingredients combine and the sauce thickened a bit.


    Turn off the heat. Add sesame oil and stir everything precisely. Set aside and keep it warm.


    On a non stick pan heat 1/2 tbsp peanut oil. Place oyster mushrooms in single layer and fry them on a medium heat until golden and crisp. Do not stir too often and let them get deep brow colour! After a few minutes drizzle them with dark soy sauce and sprinkle with sesame seeds. Fry for 2 more minutes until deeply caramelised and crispy. Remove them from a pan and set aside.


    Wipe out the pan with a piece of paper towel.


    Add the remaining peanut oil. Place the Pak Choy and fry it for a few minutes from each side until crisp and browned on edges.


    Add a few drops of water on a pan, cover it tightly with a lid and steam for awhile until Pak Choy is tender but still firm.


    When it is done, add oyster mushrooms to heat them up.


    Place the veggies on a serving plate. Drizzle with a warm derssing. Garnish with some herbs and sesame seeds.


    Serve hot with steamed rice. Enjoy!

Recipe Notes

Umami (In Japanese means: delicious) is concidered to be one of the five basic tastes (together with sweetness, sourness, bitterness and saltiness. It has been described as brothy or meaty.

Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, since 2000 scientists consider umami to be a distinct taste. It is now very trendy in cooking world and there are plenty of excellent restaurants all over the globe which specialise in dishes packed with umami flavour.

It can be easily recognised in Asian cusines. You can find it in Vietnamese fish sauce, Chinese soy sauce, Korean kimchi and Japanese dashi broth. Moreover mushrooms, ripe parmesan cheese, slow cooked meat and fermented fish are also a great sourse of umami flavour.