Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.
YIELD
2 servingsPREP
8 minCOOK
6 minREADY
15 minIngredients
Directions
Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minutes until very fragrant.
Add the mushrooms, stirring occasionally, and cook until the mushrooms are partially browned, about 3 minutes.
Stir in the bok choy, and cook for another 2 to 3 minutes until the leaves are wilted and the stems become tender but still crispy.
Add all the seasoning ingredients to taste, and stir well.
Cook for another 1 to 2 minutes, remove from the heat and stir in cilantro.
Serve warm with rice.
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