Bok Choy With Bamboo Shoots And Mushrooms
|Bok choy||1 Pound|
|Bamboo shoots||1⁄2 Cup (8 tbs) (Winter)|
|Chinese dried mushrooms||8|
|Peanut oil/Vegetable oil||2 Tablespoon|
|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.
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.