Stir-Fried Bok Choy with Mushrooms
Stir-Fried Bok Choy with Mushrooms
If using dried mushrooms, place them in a small bowl. Pour 1⁄2 cup boiling water over them, and let them soak for 20 minutes.
Take the mushrooms from the bowl and cut into 1⁄4-inch slices.
Reserve 2 T of the soaking liquid, and pour it into a small bowl along with the wine, cornstarch and pepper. Stir and set aside.
Combine the broth, salt, and sugar in small bowl and set aside.
Heat the oil in a wok or skillet. Add the mushrooms and the bok choi and stir-fry until the bok choi is wilted, 3-4 minutes. Then add the stock mixture, cover, and steam until crisp-tender, 1-2 minutes. Stir in the reserved cornstarch mixture and bring to a boil, stirring often.
Stir well and serve immediately over rice, quinoa, or rice noodles. Season with soy sauce to taste.
Ingredients
Directions
If using dried mushrooms, place them in a small bowl. Pour 1⁄2 cup boiling water over them, and let them soak for 20 minutes.
Take the mushrooms from the bowl and cut into 1⁄4-inch slices.
Reserve 2 T of the soaking liquid, and pour it into a small bowl along with the wine, cornstarch and pepper. Stir and set aside.
Combine the broth, salt, and sugar in small bowl and set aside.
Heat the oil in a wok or skillet. Add the mushrooms and the bok choi and stir-fry until the bok choi is wilted, 3-4 minutes. Then add the stock mixture, cover, and steam until crisp-tender, 1-2 minutes. Stir in the reserved cornstarch mixture and bring to a boil, stirring often.
Stir well and serve immediately over rice, quinoa, or rice noodles. Season with soy sauce to taste.
Notes
