Stir-Fried Bok Choy with Mushrooms


Stir-Fried Bok Choy with Mushrooms

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March 29, 2017

Stir-Fried Bok Choy with Mushrooms


6 dried shittake mushrooms (or about 1 dozen fresh button)

1 T dry sherry or white cooking wine

2 t cornstarch

3⁄4 t black pepper

1 C broth or stock

1⁄2 t salt

1⁄2 t sugar

3 1/2 T peanut or sesame oil

1 head bok choi, cut crosswise into 2-inch pieces


1If using dried mushrooms, place them in a small bowl. Pour 1⁄2 cup boiling water over them, and let them soak for 20 minutes.

2 Take the mushrooms from the bowl and cut into 1⁄4-inch slices.

3 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.

4 Combine the broth, salt, and sugar in small bowl and set aside.

5 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.

6 Stir well and serve immediately over rice, quinoa, or rice noodles. Season with soy sauce to taste.