Thursday, May 24, 2007

Baby Bok Choy & Mushroom Stir Fry

Baby Bok Choy & Mushrooms

Prep time: less than 5 minutes
Sauté time: 5 minutes or so
Serves 4

6-8 tender baby bok choy split in half length-wise
2 cups Cremini mushrooms, sliced
½ cup dried shitake mushrooms (plus Joanna used some other interesting looking – and tasty – Asian funghi) soaked for 30 minutes in hot water to rehydrate
1 onion, diced
1 cup bean sprouts
1 tsp olive oil
2 tbsp soy sauce
3-4 tbsp Bonito Sauce (it’s Asian and might be hard to find, so I’d just add some hoisin instead – different flavor but good)
1 tbsp powdered chicken stock
2 cloves garlic, minced
1 cup of the mushroom soaking liquid

1. In a nonstick skillet over medium high heat, sauté the onion in a little oil until translucent and start to golden (just a few minutes)

2. Add the bok choy and mushrooms and sauté until the bok choy is limp and the mushrooms are soft. Add the rest of the ingredients and let sit for a couple of minutes longer.

Just taste for seasoning and serve

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