Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Make the rice first if you’re eating it alongside. You’ll need two large baking sheets (mine are 16x12") and eight long metal or wooden skewers. If you’re using wooden skewers, soak in water for 20 minutes beforehand.