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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1201g)|
|Recipe Makes: 1|
|Calories from Fat: 14 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1970.6mg||68 %|
|Potassium 1963.9mg||52 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 20.3g|
|Protein 14.9g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 169
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