|500 grams||Baby bok choy|
|25 grams||Shiitake mushrooms|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Sesame oil|
|4||Garlic cloves, finely|
|Cooking & Gourmet Echos 6/94 chopped|
|1 tablespoon||Finely grated ginger|
|1 teaspoon||Soy sauce|
|2 teaspoons||Rice wine vinegar|
This dish looks so attractive with the vivid green of the bok choy and dark earthy brown shades of the mushrooms. It is also delicious, light yet filling. Look for bok choy and shiitake mushrooms at oriental food stores or good greengrocers. Many have the fresh shiitake mushrooms.
Cut the bases off the bok choy, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut each across into 2 or 3 pieces. Trim stalks and cut the mushrooms in 1cm slices.
Heat the oils and stir-fry the mushrooms in a wok or large pan over a medium heat and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and ginger and stir-fry for 1 min.
Add the bok choy and continue to stir-fry until wilted. Have ready the soy sauce, vinegar, and cornflour combined in a small bowl. Add this mixture to the greens and cook for about 1 min or until the greens are glazed.
FROM: New Idea Magazine. Submitted By SUE RYKMANS MSG# 546 Submitted By JOELL ABBOTT On 12-20-95