Sesame Bok Choy and Shiitake Mushrooms

Happy Sunday everyone, Jess here.  

Today was a crazy but fun day for the Andersons and the Bucks.  My oldest son was having his Minecraft-themed birthday party.  Sarah made a killer cake.  


Things could not have gone better, we had so much fun. After cleanup and a quick breather, I knew Sunday dinner would have to be on the quick and easy side.

Last night while baking cookies and painting cardboard boxes, I started thinking about today’s dinner and decided to thaw some Springdell pork chops. A quick sear on each side and into the oven they went.


Here they are just after the quick sear.  As you can see, the juice on the plate is still pink and these are not yet cooked.  Now that they are seared, they’ll go into the oven at 350 until the center registers 145 degrees.   


Meanwhile I chopped and rinsed the about 4-5 heads of the small bok choy and prepped the  rest of the ingredients for my dish.


  • 1 tablespoon Tamari (or soy sauce)
  • 1 tablespoon mirin
  • 1 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 large garlic clove
  • 1 inch piece of ginger (to be grated)
  • 2 teaspoons of sesame seeds

Here is the sauce, of mirin, hoisin sauce and tamari.  


I sliced the shiitake caps (saving the stems for making veggie broth) and tossed the shiitakes briefly in the sauce.


Here’s a heated pan with sesame oil and a clove of garlic. After sautéing the garlic for about a minute, the quick marinated shiitakes also went in. As I cooked, I grated my piece of ginger over the pan.


After a few minutes when the mushrooms were just about tender and ready, I added the bok choy to the pan, along with the sauce.  


At the very end (when the bok choy was wilting) I sprinkled in my sesame seeds.


Here’s the final product!


I served the chop with Apple Pie in a Jar (a recipe from the fall) and the bok choy went over some carrot jasmine rice.


Sarah’s husband Alex plated this one, just for your viewing pleasure!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.