Do Asian vegetables confuse you?
Don’t know your bok choy from your choy sum?
Neither do I, but when David Tanis, one of my favorite food writers, published this recipe for Glazed Shiitakes With Bok Choy in his New York Times column City Kitchen, I soon found myself at my local Vietnamese market sorting through the baby bok choy like a boss.
Tanis’ cooking bona fides are impressive. He was head chef at Chez Panisse in Berkeley and is currently the chef at mid-town Manhattan’s famed Monkey Bar. You know the Monkey Bar. In fiction, it is where Catcher In the Rye’s Holden Caulfield knocks back scotch and sodas.
Tanis is the author of multiple cookbooks and one of his cookbooks, A Platter of Figs and Other Recipes, was chosen as one of the fifty best cookbooks of all time by the United Kingdom’s Guardian/Observer. You read that right…”of all time.”
Here is the Tanis recipe for Asian cabbage (bok choy) and umami-rich shiitake mushrooms in a sweet soy glaze. It is wonderful.
[mpprecipe-recipe:173]
