Bok Choy and Shitake Mushrooms

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Bok Choy and Shitake Mushrooms Ingredients

2 c Vegetarian chicken-flavored	Baby bok choy
Broth	2 tb Corn starch
5 To 6 shitake mushrooms	1/4 c Cool water
1 tb (plus) freshly minced	1 c Boiling water
Garlic	1 c Shredded or slicced bamboo
1 Inch square freshly minced	Shoots
Ginger	1 tb Light soy sauce, or to
4 c Chopped bok choy or 6 to 7	Taste

Instructions for Bok Choy and Shitake Mushrooms

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 its 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, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: ChickenCuisine: Uncategorized

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