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Bok Choy and Shitake Mushrooms

 
C766404faec7e94d980c 550
79

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

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.

 

* not incl. in nutrient facts

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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?

 

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