Wok Bok

By Kevin • 30 or Less, All, Vegetarian • 12 May 2013

Wok Bok

Yes! Here’s another great use for “Mandel Mushrooms”. OK, they’re really called brown shemiji mushrooms, though I learned about them from Chef Mandel Hitzer of Deer+Almond while cooking under his leadership during a Les Marmitons dinner. Not only do these little mushrooms look great, they deliver a pronounced mushroom flavour along with a clean freshness you wouldn’t expect in such a small package.

To add my usual disclaimer when writing a vegetarian recipe, no I haven’t gone to the dark, meatless side. As you’ll learn next week, this quick veggie preparation makes a comfy little bed for a slab of cooked flesh.

Time: 15 minutes

Serves: 4


1 tablespoon extra-virgin coconut oil
4 shallots – thinly sliced
3 cloves garlic – finely chopped
1 teaspoon freshly grated ginger
1 red chili pepper – seeded and thinly sliced
5 ounces brown shemiji mushrooms
1 head bok choy – sliced
1 tablespoon fish sauce
1 tablespoon soy sauce
Sugar substitute equivalent to one half teaspoon sugar
1 teaspoon seasoned rice vinegar


Place a wok on high heat and add the coconut oil.

When the oil is very hot, add the shallots, garlic, ginger and chili pepper, stirring constantly for thirty seconds.

Add the mushrooms, stirring often for two minutes.

Add the bok choy, stir frying for two more minutes.

Stir in the fish sauce, soy sauce and sugar substitute. Cook, stirring often for one minute.

Remove from heat, drizzle with the vinegar, toss and serve immediately.

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