Bok Choy and Shitake Mushrooms

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Try this Bok Choy and Shitake Mushrooms recipe, or contribute your own.


5 shitake mushrooms; (up to 6)
1 ; freshly minced
4 c bok choy; Chopped, or 6 to 7 Baby bok choy
1 tb freshly minced; (plus)
1 c Boiling water
1 c bamboo Shoots; Shredded or slicced
2 c Vegetarian chicken-flavored Broth
2 tb Cornstarch
1/4 c Cool water
1 tb Light soy sauce; or to Taste

Original recipe makes 1



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, using MMCONV. Archived through kindness of Karen Mintzias, 1.80? File

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Calories Per Serving: 169 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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