Crispy Oyster Mushroom Skewers with Bok Choy Salad
Total time: 40 minutes
Serves 4
Ingredients
6 Tbsp canola oil
3 Tbsp honey
3 Tbsp soy sauce
6 garlic cloves, crushed
1.5 oz. ginger, grated
Salt
1 ¾ lb oyster mushrooms
8.5 oz. bok choy
1 celery stalk, thinly sliced
1 cucumber, thinly sliced into half-moons
Sesame oil
Rice vinegar
1 chile, finely chopped
¼ cup mayo
Finely chopped fresh chives, jasmine rice, and/or ½ cup finely chopped salted peanuts for serving
Directions
Preheat the oven to 425 degrees. Mix the following ingredients together in a large bowl for the mushroom marinade: 6 Tbsp oil, 3 Tbsp each of honey and soy sauce, the garlic cloves, grated ginger, and ¼ tsp of salt. Tear the larger mushrooms in half and keep the smaller ones intact. Place mushrooms in the bowl and mix until coated.
Thread the mushrooms onto 8 skewers and place them on a baking sheet. Bake for 20 minutes. Meanwhile, cut the bok choy stems into ½” thick slices and the leaves into 1" thick slices. Put in a serving bowl with the prepped celery and cucumbers.
Next, make the dressing: combine 2 Tbsp sesame oil, 2 Tbsp rice vinegar, 2 Tbsp soy sauce, and 1 finely chopped chile.
In a separate small bowl, combine ¼ cup mayo, 1 tsp rice vinegar, and the fresh chives.
Whisk the dressing and toss through the salad. Serve the mushroom skewers alongside bok choy salad and chive mayo and top with preferred ingredients or put over rice.
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