Cooking up something special for Grand Rapids Foodies


GRAND RAPIDS, Mich. (WOOD) – Our next guest is cooking up something special today for all you foodies out there. We’re very happy to have Johnny Liu back in studio with us.

>>> Take a look in the video above.

Baby Bokchoy and mushrooms in Blackbean sauce


  • 2 lbs. Baby boychoy – rinsed in a water bath to get the dirt out.
  • 1 lbs. of fresh Shitake mushrooms – rinsed and cut into quarters.
  • 6 oz. dried Shitake mushrooms – rehydrate 2 cups of water. When hydrated then thinly slice. Retain the water and set aside.
  • 3 TBSP Blackbean & garlic sauce
  • 2 TBSP of Rice Wine
  • 1/2 tsp of sugar
  • 2 TBSP soy sauce
  • 2 TBSP peanuts
  • 2 TBSP cornstarch
  • 2 TBSP sesame oil
  • 5 Thai chili peppers – chopped
  • 5 Garlic cloves – crushed and rough chopped.
  • 2 oz. Ginger – minced
  • 2 sprigs of Green onion – chopped


  • Add sesame oil to hot wok
  • Add the aromatics – green onion, ginger, garlic, Thai peppers and stir for 10 seconds
  • Add bokchoy, fresh & rehydrated mushrooms
  • Add sugar, soy sauce, rice wine, blackbean sauce
  • Add cornstarch and mushroom water to make a slurry to thicken the dish
  • Garnish with peanuts and serve

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