Bok Choy with Shiitake Mushrooms
Prep time: 10 mins
Cooking time: 5 mins
- 1/2 of baby bok choy, stems separated and washed. (If you can only find large bok choy, wash and chop them into 1-inch long pieces.)
- 4 dry Shiitake mushrooms (They can be found in Asian grocery store. You can also use other mushrooms instead. Dry Shiitake mushrooms have a strong flavor. So if you use fresh mushrooms, please use more to balance the flavor.)
- 1 tbsp potato starch or corn starch
- 2 cloves of garlic, finely chopped
- Hydrate the dry Shiitake mushrooms. Soak them in warm water in a bowl till they are soft. This can take a few minutes. Remove the stems. (Skip this step if you are using fresh mushrooms)
- In a skillet, heat up 2 tbsp of canola oil or olive oil. Add garlic, saute for 30 seconds.
- Add the cleaned bok choy. Saute for about 2 mins, season with salt and pepper. Plate bok choy and set them aside for now.
- Add the mushrooms in the skillet. Season with salt and pepper and even a little bit of light soy sauce. If the mushrooms are getting dry, add water while cooking them.
- Place mushrooms in the center of the plate.
- Dissolve potato starch in 1/4 cup of cold water. Cook the mixture in the same skillet till starting to form small bubbles. Pour the sauce over the plated bok choy and mushrooms.