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Bok Choy With Bamboo Shoots And Mushrooms

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  Bok choy 1 Pound
  Bamboo shoots 1⁄2 Cup (8 tbs) (Winter)
  Chinese dried mushrooms 8
  Peanut oil/Vegetable oil 2 Tablespoon
  Salt 1 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Tapioca starch 1 Tablespoon, dissolved in 3 tablespoons chicken broth

Wash the bok choy and cut the stalks and leaves into 1 inch (2.5 cm) pieces.
Cut the bamboo shoots into slices 1/4 inch (6 mm) thick.
Soak the mushrooms in hot water for 15 to 20 minutes.
Cut off and discard the stems.
Cut the mushrooms in half.
Heat 2 Tbs oil in a wok over high heat.
Add 1 tsp salt.
Stir fry the bok choy for about one minute.
Add the mushrooms and bamboo shoot slices.
Mix well.
Add 1/2 cup chicken broth and bring to a boil.
Cover, turn to medium heat, and cook 4 to 5 minutes.
Remove cover and mix a few times.
Stir the tapioca starch mixture well; add to the wok.
Stir well to thicken the sauce.

Recipe Summary

Side Dish

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Bok Choy With Bamboo Shoots And Mushrooms Recipe