Bok Choy and Shitake Mushrooms
92
Ingredients
| 2 | cups |
vegetable stock
or chicken broth |
|
| 5 | each |
mushrooms, shiitake
|
* |
| 1 | tablespoon |
garlic
freshly minced |
|
| 1 | inch square |
ginger
freshly minced |
* |
| 4 | cups |
bok choy
chopped |
* |
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
cool |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
bamboo shoots
shredded |
|
| 1 | tablespoon |
soy sauce, light
|
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.
Nutrition Facts
Serving Size 469g (16.5 oz)Amount per Serving
Calories 495% of calories 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?
