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Title: Bok Choy & Shitake Mushrooms
Categories: Chinese Lowfat Mushroom Vegetable
Yield: 1 Servings
| 2 | c | Vegetarian chicken-flavored |
| Broth | ||
| 5 | To 6 shitake mushrooms | |
| 1 | tb | (plus) freshly minced |
| Garlic | ||
| 1 | Inch square freshly minced | |
| Ginger | ||
| 4 | c | Chopped bok choy or 6 to 7 |
| Baby bok choy | ||
| 2 | tb | Corn starch |
| 1/4 | c | Cool water |
| 1 | c | Boiling water |
| 1 | c | Shredded or slicced bamboo |
| Shoots | ||
| 1 | tb | 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 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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