Bok choy & shitake mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetarian chicken-flavored |
| Broth | ||
| 5 | To 6 shitake mushrooms | |
| 1 | tablespoon | (plus) freshly minced |
| Garlic | ||
| 1 | Inch square freshly minced | |
| Ginger | ||
| 4 | cups | Chopped bok choy or 6 to 7 |
| Baby bok choy | ||
| 2 | tablespoons | Corn starch |
| ¼ | cup | Cool water |
| 1 | cup | Boiling water |
| 1 | cup | Shredded or slicced bamboo |
| Shoots | ||
| 1 | tablespoon | Light soy sauce, or to |
| Taste | ||
Directions
Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes.
When they are ready add the cornstarch to ¼ cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid into a skillet. Add garlic and ginger. Sim- mer for a few minutes and then add the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 minutes.
Steam the boy choy separately (2-3 minutes, checking and tossing often). whole baby bok choy may take a little longer.
Add the bok choy to the mixture. Stir in the cornstarch till it's as thick as you like it. Serve over rice.
Source: Apparent original.
Posted by sally charette <ECZ5SCC@...> to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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