- 4 king oyster mushrooms
- 2 lbs of baby Bok Choy
For the Miso Soy Marinade:
- 2 tsp ginger (minced)
- 4 cloves garlic (minced)
- 2 tbsp white miso paste
- 4 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tablespoon sugar
To Pan Sear:
- 2-3 tbsp olive oil or vegan butter
- 2 cloves garlic, minced
- 1/3 cup vegetable broth
- 2 scallions, diced
- 1 tbsp white sesame seeds (optional)
For the Roasted Bok Choy:
- 3 cloves of garlic, sliced
- 2 tbsp olive oil
- 2 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Gochujang Sauce or Sriracha
- Wash mushrooms by using a damp paper towel & then slice them into 1 inch thick rounds with a criss-cross pattern on the top and bottom of each.
- Whisk together the miso paste, tamari/soy sauce, sesame oil, sugar, rice vinegar, ginger, & garlic. Pour the marinade over the sliced mushrooms and let it sit for at least 15 minutes up to an hour.
- Preheat the oven to 450F and slice the Bok choy lengthwise. Prepare the sauce by mixing all of the ingredients together (sliced garlic, olive oil, tamari or soy sauce, rice vinegar, sesame oil and Gochujang sauce or sriracha) then pour over the Bok Choy and mix well. Roast for 8-10 minutes.
- Heat up a pan & add the olive oil or vegan butter. Add the minced garlic to the pan & sauté it for 30 seconds. Add the mushroom rounds & cook them for 5 minutes or until lightly seared. I cooked mine in two batches so it wouldn’t crowd the pan.
- Flip the mushrooms over & sauté them for 3-5 more minutes. Add in ¼ cup of vegetable broth to deglaze the pan & let it simmer until the liquid is absorbed.
- Add the scallops back to the pan and cook it 30-60 seconds.
- Garnish with scallions & sesame seeds.
- Serve with rice, the roasted Bok Choy and enjoy!