Bok Choy & Shitake Mushrooms Recipe
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Ingredients : Bok Choy & Shitake Mushrooms Recipe
2 cup Vegetarian chicken-flavored
Broth
5 To 6 shitake mushrooms
1 tbsp (plus) freshly minced
Garlic
1 Inch square freshly minced
Ginger
4 cup Chopped bok choy or 6 to 7
Baby bok choy
2 tbsp Corn starch
1/4 cup Cool water
1 cup Boiling water
1 cup Shredded or slicced bamboo
Shoots
1 tbsp Light soy sauce, or to
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 1/4 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@MVS.OAC.UCLA.EDU> 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
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