Chut Yap Ping Onn (Mixed Vegetables in Ginger Broth)

Name: Chut Yap Ping Onn (Mixed Vegetables in Ginger Broth)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: Kosher salt, to taste; 1 lb. baby bok choy, halved lengthwise and rinsed; 10 oz. snow peas, trimmed; 4 oz. enoki mushrooms, trimmed; 2 medium carrots, cut into 1” pieces on an angle; 2 1 ⁄ 2 cups chicken stock; 6 cloves garlic, thinly sliced; 4 scallions, thinly sliced; 1 (6") piece ginger, peeled and thinly sliced; 16 dried shiitake mushrooms, soaked overnight, drained and stemmed; 2 1 ⁄ 2 tbsp. sugar; 1 tbsp. oyster sauce; 1 tbsp. soy sauce; 2 tbsp. peanut oil; 2 (14-oz.) cans (Roland brand) oyster mushrooms, drained and stemmed; 2 tbsp. shaoxing jiu (Chinese rice wine); Freshly ground black pepper, to taste; 2 tbsp. toasted sesame oil; 8 tender sprigs cilantro; 1 small carrot, julienned; 2 scallions

Serves
serves 4-6

Ingredients

Kosher salt, to taste
1 lb. baby bok choy, halved lengthwise and rinsed
10 oz. snow peas, trimmed
4 oz. enoki mushrooms, trimmed
2 medium carrots, cut into 1” pieces on an angle
2 ¹⁄₂ cups chicken stock
6 cloves garlic, thinly sliced
4 scallions, thinly sliced
1 (6") piece ginger, peeled and thinly sliced
16 dried shiitake mushrooms, soaked overnight, drained and stemmed
2 ¹⁄₂ tbsp. sugar
1 tbsp. oyster sauce
1 tbsp. soy sauce
2 tbsp. peanut oil
2 (14-oz.) cans (Roland brand) oyster mushrooms, drained and stemmed
2 tbsp. shaoxing jiu (Chinese rice wine)
Freshly ground black pepper, to taste
2 tbsp. toasted sesame oil
8 tender sprigs cilantro
1 small carrot, julienned
2 scallions

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Fresh, dried, and canned mushrooms combine with bok choy, snow peas, and carrots in a ginger-infused broth in this recipe from Queens, New York, home cooks Kokkiang and Helen Thong. This recipe first appeared in our May 2014 issue with the story Still Cooking.

Ingredients

Kosher salt, to taste
1 lb. baby bok choy, halved lengthwise and rinsed
10 oz. snow peas, trimmed
4 oz. enoki mushrooms, trimmed
2 medium carrots, cut into 1” pieces on an angle
2 ¹⁄₂ cups chicken stock
6 cloves garlic, thinly sliced
4 scallions, thinly sliced
1 (6") piece ginger, peeled and thinly sliced
16 dried shiitake mushrooms, soaked overnight, drained and stemmed
2 ¹⁄₂ tbsp. sugar
1 tbsp. oyster sauce
1 tbsp. soy sauce
2 tbsp. peanut oil
2 (14-oz.) cans (Roland brand) oyster mushrooms, drained and stemmed
2 tbsp. shaoxing jiu (Chinese rice wine)
Freshly ground black pepper, to taste
2 tbsp. toasted sesame oil
8 tender sprigs cilantro
1 small carrot, julienned
2 scallions

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Instructions

Step 1

Bring a large pot of salted water to a boil. Cook bok choy until crisp-tender, 1–2 minutes. Using a slotted spoon, transfer bok choy to an ice bath until chilled. Remove from ice bath and drain; arrange with leaves facing inward around the rim of a large shallow bowl and set aside. Repeat cooking process with snow peas, enoki mushrooms, 1–2 minutes, and carrots, 6–8 minutes; transfer vegetables from ice bath to a colander to drain; set aside.

Step 2

Bring stock, half each the garlic, scallions, and ginger, plus shiitake mushrooms to a boil in a 4-qt. saucepan. Reduce heat to medium; add sugar, oyster sauce and soy sauce; simmer until reduced by half, about 20 minutes. Strain stock, discarding mushrooms or reserve for another use, into a bowl; set stock aside.

Step 3

Add oil to pan; heat over medium-high heat. Cook remaining garlic, scallions, and ginger until fragrant, about 1 minute. Add reserved snow peas, enoki mushrooms and carrots, plus oyster mushrooms; cook 3 minutes. Add reserved stock, the rice wine and pepper; bring to a simmer. Using a ladle, transfer vegetables and broth to platter. Drizzle with sesame oil; garnish with cilantro, scallions, and carrot.