Mushroom and Baby Bok Choi Overload!

My friend and I recently visited Zion Market in Kearny Mesa – a fantastic and huge Korean market. Even though this (and many other asian markets) is quite close to my house, I always get overwhelmed and too excited and buy too much of something. This time it was an abundance of shiitake mushrooms and baby bok choy at rock bottom prices. And if that wasn’t enough, a package of oyster mushrooms was calling to me as well.

First plan of attack was to make wontons – a few for me with some other delicacies from the market, and many to stock the freezer. Check back soon for more about the wontons.

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Then a yummy mushroom and bell pepper sauce over salmon, and crispy ramen noodles from my William Sonoma Asian cookbook.  Crispy ramen noodles are quite a delightful little treat!

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Next I attempted some mushroom tacos, marinating sliced shiitake mushrooms in lime juice, olive oil, and adobo sauce. Not too shabby, but I think there was a bit too much lime. Glad I still grabbed some carne to supplement. If faced with this future combo, a baby bok choy slaw might work nicely too.

Finally, the remaining baby bok choy was sauteed with the oyster mushrooms, tossed with soba noodles, and topped with some sesame marinated yellow-tail.

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Sesame Yellow tail Over Sauteed Mushroom, Bok Choy, and Soba Noodles. 

  • Marinate the fish in sesame oil, soy sauce, olive oil and lime juice, pop in the oven for 20 minutes at 400 degrees.
  • While the fish is cooking, saute 1 clove garlic in .5 Tb butter, toss in the baby oyster mushrooms, add a bit of granulated onion, the baby bok choy, and a splash of soy sauce. Toss the veggies with some cooked soba noodles and a squeeze of lemon.
  • Brush the sauce over the top of the fish and broil for another minute.
  • Plate it up, and garnish with a generous sprinkling of sesame seeds.
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Filed under Asian, Dinner, Quick Healthy

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