{"id":1753,"date":"2013-05-12T09:03:45","date_gmt":"2013-05-12T14:03:45","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1753"},"modified":"2013-05-12T09:03:45","modified_gmt":"2013-05-12T14:03:45","slug":"wok-bok","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1753","title":{"rendered":"Wok Bok"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/05\/Wok-Bok.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1751\" alt=\"Wok Bok\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/05\/Wok-Bok-300x222.jpg\" width=\"300\" height=\"222\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/05\/Wok-Bok-300x222.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/05\/Wok-Bok-768x569.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/05\/Wok-Bok.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Yes! Here&#8217;s another great use for &#8220;Mandel Mushrooms&#8221;. OK, they&#8217;re really called brown shemiji mushrooms, though I learned about them from <a href=\"http:\/\/www2.macleans.ca\/2013\/02\/03\/cheers-to-eating-at-minus-schmuck\/#more-344702\" target=\"_blank\">Chef Mandel Hitzer<\/a> of Deer+Almond while cooking under his leadership during a <a href=\"http:\/\/www.lesmarmitons.org\/_lib\/new_main1.php?displaypage=inter\" target=\"_blank\">Les Marmitons<\/a> dinner. Not only do these little mushrooms look great, they deliver a pronounced mushroom flavour along with a clean freshness you wouldn&#8217;t expect in such a small package.<\/p>\n<p>To add my usual disclaimer when writing a vegetarian recipe, no I haven&#8217;t gone to the dark, meatless side. As you&#8217;ll learn next week, this quick veggie preparation makes a comfy little bed for a slab of cooked flesh.<\/p>\n<p><strong>Time: 15 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>1 tablespoon extra-virgin coconut oil<\/address>\n<address>4 shallots \u2013 thinly sliced<\/address>\n<address>3 cloves garlic \u2013 finely chopped<\/address>\n<address>1 teaspoon freshly grated ginger<\/address>\n<address>1 red chili pepper \u2013 seeded and thinly sliced<\/address>\n<address>5 ounces brown shemiji mushrooms<\/address>\n<address>1 head bok choy \u2013 sliced<\/address>\n<address>1 tablespoon fish sauce<\/address>\n<address>1 tablespoon soy sauce<\/address>\n<address>Sugar substitute equivalent to one half teaspoon sugar<\/address>\n<address>1 teaspoon seasoned rice vinegar<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place a wok on high heat and add the coconut oil.<\/p>\n<p>When the oil is very hot, add the shallots, garlic, ginger and chili pepper, stirring constantly for thirty seconds.<\/p>\n<p>Add the mushrooms, stirring often for two minutes.<\/p>\n<p>Add the bok choy, stir frying for two more minutes.<\/p>\n<p>Stir in the fish sauce, soy sauce and sugar substitute. Cook, stirring often for one minute.<\/p>\n<p>Remove from heat, drizzle with the vinegar, toss and serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/05\/Wok-Bok.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yes! Here&#8217;s another great use for &#8220;Mandel Mushrooms&#8221;. OK, they&#8217;re really called brown shemiji mushrooms, though I learned about them from Chef Mandel Hitzer of&hellip; <\/p>\n","protected":false},"author":1,"featured_media":1751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,5],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/05\/Wok-Bok.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1753"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1753"}],"version-history":[{"count":9,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1753\/revisions"}],"predecessor-version":[{"id":1765,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1753\/revisions\/1765"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1751"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}