Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Vegetarian chicken-flavored |
| \N \N | Broth |
| 5 \N | To 6 shitake mushrooms |
| 1 tablespoon | (plus) freshly minced |
| \N \N | Garlic |
| 1 \N | Inch square freshly minced |
| \N \N | Ginger |
| 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 |
| \N \N | Shoots |
| 1 tablespoon | Light soy sauce, or to |
| \N \N | Taste |
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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