Bok Choi With Shiitakes and Oyster Sauce

[turkijan1983]

where is the beef??? ;)

[Hannanstl]

nice video and info - like his teaching as he goes

[PROTOGgouki]

I think he was cooking using Lee Kum Kee, I cook stir fries often and I know. If you don't believe me, then just do a google image search. mOyster sauce is actually made of oyster mushroom extract, which is why it has the oyster moniker.

Meh.

[MissAyela]

"no one knows how to make oyster sauce" haha..

very nice recipe, the crispy shiitake looked delicious.

[siddacious]

Anyone have tips on removing the stem from fresh shiitake? I tried just pulling them off, but it popped a hole in the cap of the mushroom! Perhaps just cut around it?

[kali17]

A man that cooks is SUCH a sexy thing.

[supercooled]

@kali17 and a comment that has absolutely nothing to do with the subject matter is such a vapid thing. Grow up!

The brand of the oyster sauce looked to be panda. I've used those before.

[supercooled]

@kali17 grow up and stop being so vapid.

[shamwife]

what a sweet man <3

[kaoristu]

Ouch, he said it's the best to put the dried Shiitake in REALLY hot water?? That totally ruins the flavour of Shiitake!!!!!! He had to put them in cold water and soak them for at least 2 hours or we, Japanese, soak them over night in the fridge. If you put them in a boiling hot water, it'd just become all soggy and bitter.

Also, there is no plural form for Shiitake. It's either Siitake or Shiitake mushrooms.

[farmerdude5]

HAHAH! Shiitake is fun to say!

[33barbington]

I am disappointed with Mr. Bittman's flippant comments about oyster sauce. He apparantly has not done his homework on the subject. This really surprised me as I have a great deal of respect for him.

I can't tell which brand of oyster sauce he used in the video and I hope he is not using the cheap brands. I suggest that he start looking into the matter with the Lee Kum Kee brand from Hong Kong. Look at their website please.

[meninaideathea]

Oh god, I totally agree with you! Being a local Hong Konger, oyster sauce is simply a staple in the kitchen that we use on almost any dish, especially stir-fried or blanched vegetables; my hometown also happens to be the origin of this sauce. One thing I can confirm is that Bittman is INDEED using the Hong Kong brand Lee Kum Kee; see, e.g. 3:24, the yellow crescent-shaped logo of the brand, the panda on the bottle, the red bottle stickers, etc., are unmistakable.

[meninaideathea]

(cont'd) Anyway, oyster sauce is indeed made with oysters, by boiling them (in brine?) for a long time until the liquid thickens and darkens. And, Bittman is actually right about the MSG -- most authentic Chinese brand sauces contain it anyway. Health risks with MSG seem much less a concern in Asia as it is omnipresent in most processed food and even kitchen at home.

[xxLatinKillaxx]

then your clan must be the masters in making oyster sauce

the gods are happy with you !

[eddyleelkkcom]

@33barbington

i start looking for oyster sauce and you made a real good comment on oyster sauce. 

[gilraen789]

Mushrooms are a superfood containing antioxidants, riboflavin and selenium. Bok choi is a delicious green. together- super taste and nutrition. I want some now!

[carmenz20]

What can you substitute the peanut oil for? We have allergies in our house

[basselope]

you can probably use regular oil.

[kaoristu]

what about sesame oil? it's got really good flavour

[siddacious]

I think peanut oil has a higher smoke point, so it's better for sauteing. Sesame oil does have good taste though.

[kaoristu]

oh but actually use the regular oil: sesame oil=3:1