Bok Choy With Abalone Mushrooms
|Bok choy||2 Pound|
|Canned abalone mushrooms||9 Ounce|
|Peanut oil/Vegetable oil||4 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Tapioca starch||1 Tablespoon, dissolved in 2 tablespoons water|
Wash the bok choy and cut the stalks and leaves into 2 inch (5 cm) sections.
Cut the large abalone mushrooms into smaller pieces.
Save the liquid for later use.
Heat the oil in the wok.
Add the bok choy gradually and stir fry until it is thoroughly coated with oil.
Add the mushrooms, salt, sugar, the liquid from the mushroom can, and 1/2 cup chicken broth.
Cover and simmer for about 4 to 5 minutes.
Give the tapioca starch mixture a quick stir before pouring it into the wok.
Stir fry a few seconds until the sauce thickens.
Serving size: Complete recipe
Calories 736 Calories from Fat 546
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 10.4 g51.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4249.6 mg177.1%
Total Carbohydrates 38 g12.6%
Dietary Fiber 13 g52%
Sugars 15.7 g
Protein 18 g36.1%
Vitamin A 810.8% Vitamin C 680.4%
Calcium 96% Iron 40.6%
*Based on a 2000 Calorie diet