Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 Asian-Style Sauteed Bok Choy 1 bunch baby bok-choy 2 tablespoons peanut oil 1/4 pound shitake mushrooms 1 teaspoon sesame oil 1/4 teaspoon salt 1 1/2 tablespoons soy sauce 4 garlic cloves, finely chopped 2 teaspoons rice wine vinegar 1 tablespoon minced ginger 1/2 teaspoon corn starch Cut the base off the bok choy, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and cut them in 1/8-inch slices. Stir-fry or saute the mushrooms in a wok or large pan over medium heat in the oils and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and the ginger and saute for 1 minute. Add the bok choy and cook until just wilted. Combine the soy sauce, vinegar, and cornstarch in a small bowl or cup. Add this mixture to the greens and cook for about 2 minutes or until the greens are nicely glazed. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 This sounds delicious as Bok Choy is something I recently started falling in love with. Would adding white rice to this take away from the flavors? http://www.veganeatingout.com <http://www.veganeatingout.com/> , Kai Hurada <kai_hurada wrote: > > Asian-Style Sauteed Bok Choy > > 1 bunch baby bok-choy > 2 tablespoons peanut oil > 1/4 pound shitake mushrooms > 1 teaspoon sesame oil > 1/4 teaspoon salt > 1 1/2 tablespoons soy sauce > 4 garlic cloves, finely chopped > 2 teaspoons rice wine vinegar > 1 tablespoon minced ginger > 1/2 teaspoon corn starch > > Cut the base off the bok choy, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and cut them in 1/8-inch slices. Stir-fry or saute the mushrooms in a wok or large pan over medium heat in the oils and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and the ginger and saute for 1 minute. Add the bok choy and cook until just wilted. Combine the soy sauce, vinegar, and cornstarch in a small bowl or cup. Add this mixture to the greens and cook for about 2 minutes or until the greens are nicely glazed. Serves 4. > > > > > Quote Link to comment Share on other sites More sharing options...
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