Yield: 1 Servings
|2 cups||Vegetarian chicken-flavored|
|5 \N||To 6 shitake mushrooms|
|1 tablespoon||(plus) freshly minced|
|1 \N||Inch square freshly minced|
|4 cups||Chopped bok choy or 6 to 7|
|\N \N||Baby bok choy|
|2 tablespoons||Corn starch|
|¼ cup||Cool water|
|1 cup||Boiling water|
|1 cup||Shredded or slicced bamboo|
|1 tablespoon||Light soy sauce, or to|
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@....