Bok Choy & Shitake Mushrooms Recipe
Recipe Ingredients
2 cup vegetarian chicken-flavored
1 broth
5 to 6 shitake mushrooms
1 tbsp (plus) freshly minced
1 garlic
1 inch square freshly minced
1 ginger
4 cup chopped bok choy or 6 to 7
1 baby bok choy
2 tbsp corn starch
1/4 cup cool water
1 cup boiling water
1 cup shredded or slicced bamboo
1 shoots
1 tbsp light soy sauce, or to
1 taste
Recipe Preparation
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 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,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
Servings: 1
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