1
Spread the quartered baby bok choy evenly on sheet trays.
2
Steam the bok choy using a steamer set to the vegetable setting at 211°F (99°C) for 8 minutes.
3
Chill the steamed bok choy on the sheet trays.
4
Toss the shiitake mushrooms with tamari vinaigrette, salt, and pepper.
5
Spread the seasoned shiitake mushrooms evenly on sheet trays sprayed with canola spray.
6
Roast the shiitake mushrooms in a preheated oven at 400°F (200°C) with 20% humidity for 12-15 minutes or until nicely browned.
7
Toss the shemeji mushrooms with tamari vinaigrette, salt, and pepper.
8
Spread the seasoned shemeji mushrooms evenly on sheet trays sprayed with canola spray.
9
Roast the shemeji mushrooms in the same oven at 400°F (200°C) with 20% humidity for 12-15 minutes or until nicely browned.
10
In a blender or tall container, combine the garlic, tamari sauce, lemon juice, water, sesame oil, brown sugar, and chopped cilantro leaves for the tamari vinaigrette. Blend until smooth.
11
Slowly pour in the canola oil while continuing to blend until the vinaigrette is completely emulsified.
12
Toss the steamed bok choy with the tamari vinaigrette.
13
Divide the dressed bok choy among plates, ensuring each plate receives an even amount.
14
Top the bok choy with roasted shiitake mushrooms and shemeji mushrooms.
15
Season with additional salt and pepper, if desired.
16
Serve immediately and enjoy your Bok Choy with Mushroom Vinaigrette!