Wednesday, November 2, 2011

Bok Choy with Shiitake Mushrooms

Authentic Chinese cuisine is healthy, especially the vegetable dishes. We often combine different ingredients with veggies to create more favors. Bok choy and mushroom are one of my favorite ingredients. This dish is light and refreshing. It is vegetarian-friendly and very healthy.

Bok Choy with Shiitake Mushrooms
2-3 servings
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.

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