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Bok Choy & Shitake Mushrooms

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Bok Choy and Shitake Mushrooms

 

Yield

2 servings

Prep

40 min

Cook

15 min

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups vegetable stock
or chicken broth
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5 each mushrooms, shiitake
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1 tablespoon garlic
freshly minced
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1 inch square ginger
freshly minced
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4 cups bok choy
chopped
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2 tablespoons cornstarch
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¼ cup water
cool
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1 cup water
boiling
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1 cup bamboo shoots
shredded
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1 tablespoon soy sauce, light
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Ingredients

Amount Measure Ingredient Features
473 ml vegetable stock
or chicken broth
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5 each mushrooms, shiitake
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15 ml garlic
freshly minced
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1 inch square ginger
freshly minced
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946 ml bok choy
chopped
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3E+1 ml cornstarch
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59 ml water
cool
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237 ml water
boiling
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237 ml bamboo shoots
shredded
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15 ml soy sauce, light
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Directions

Pour one cup boiling water over shiitake mushrooms and allow them to sit, covered for 30 minutes.

When they are ready add the cornstarch to ¼ 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 until it's as thick as you like it.

Serve over rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 495% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 266mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 3%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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