Bok Choy And Shitake Mushrooms
chinese, low-fat, mushrooms, vegetables
2 cup vegetarian chicken-flavored
1 broth
5 to 6 shitake mushrooms
1 tablespoon (plus) freshly minced
1 garlic
1 inch square freshly minced
1 ginger
4 cup chopped bok choy or 6 to 7
1 baby bok choy
2 tablespoon corn starch
1/4 cup cool water
1 cup boiling water
1 cup shredded or slicced bamboo
1 shoots
1 tablespoon light soy sauce, or to
1 taste
Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes.
When they are ready add the cornstarch to 1/4 cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid into a skillet. Add garlic and ginger. Sim- mer for a few minutes and then add the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 minutes.
Steam the boy choy separately (2-3 minutes, checking and tossing often). whole baby bok choy may take a little longer.
Add the bok choy to the mixture. Stir in the cornstarch till it's as thick as you like it. Serve over rice.
Source: Apparent original.
Posted by sally charette
to the Fat- Free Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.
1.80á
Yield: 1 servings