Guest guest Posted February 7, 2008 Report Share Posted February 7, 2008 Serves 4 1/2 tbs olive oil 500g bok choi, halved lengthways 20 fresh shiitake mushrooms, halved 1 tsp shoyu or tamari sauce 1 tbs Chinese rice wine or dry sherry 3 tbs vegetable stock 1/2 tbs cornflour mixed with 1 tbs water Heat the oil in a nonstick sauté pan over a high heat until piping hot, swirling it around to cover the base of the pan. Add the bok choi, a handful at a time, stirring occasionally. Cover the pan and cook for 2-3 minutes, until the bok choi leaves have wilted slightly. Remove to a serving plate. Return the pan to the heat and add the shiitake mushrooms. Stir-fry over a high heat for 30 seconds. Add the shoyu sauce, rice wine and stock and stir to mix. Add the cornflour paste slowly, stirring constantly until the sauce has thickened. Pour the mushrooms and sauce over the bok choi and serve immediately. Quote Link to comment Share on other sites More sharing options...
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