Bok Choy & Chinese Mushrooms
chinese, low-fat
1 1/2 cup vegetarian chicken-flavored
1 broth
4 shitake mushrooms, cut to
1/2 inch pieces (rehydrated or
1 fresh, no stems)
4 button or straw mushrooms,
1 cut if necessary
1 green onion, sliced thin
1 largish clove fresh garlic,
1 minced or pressed
1 inch square fresh ginger,
1 minced or pressed
4 cup chopped bok choy
2 tablespoon corn starch mixed with
1/4 cup cool water)
Pour broth into skillet. Add half the scallions, the garlic and the ginger. "Sautee" for a few minutes, then add the mushrooms.
Steam the bok choy in the microwave (2 1/2-3 minutes, checking and tossing every minute) or in a steamer.
Thicken the broth with corn starch. Make it slightly thicker than you want the sauce to be, since the moisture from the boy choy will thin it a bit.
Toss in the bok choy and mix. Serve over steamed rice (or your favorite grain) Date: Sun, 06 Feb 94 09:48:00 PST From: sally charette
Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 26 Jul 97 National Cooking Echo Ä
Yield: 4 servings