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Japanese   -   Bok Choy And Shiitake Mushrooms   adapted from unknown

  • 2 Cups Chicken Broth
  • 5 To 6 Shiitake Mushrooms
  • 1 Tablespoon (plus) freshly minced
  • Garlic
  • 1 Inch square freshly minced
  • Ginger
  • 4 Cups Chopped bok choy or 6 to 7
  • Baby bok choy
  • 2 Tablespoons Corn starch
  • 1/4 Cup Cool water
  • 1 Cup Boiling water
  • 1 Cup Shredded Or Sliced Bamboo
  • Shoots
  • 1 Tablespoon Light soy sauce -- or to
  • Taste
Directions 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 Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen Mintzias,
Serves 1
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 2, Speed: 2, Overall: 3 Rate this recipe

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