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Name: Bok Choy and Shitake Mushrooms
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 5 shitake mushrooms (up to 6); 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; Garlic; Ginger; 1 tb Light soy sauce or to Taste

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INGREDIENTS

5 shitake mushrooms ; (up to 6)
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
Garlic
Ginger
1 tb Light soy sauce ; or to Taste

Servings

INSTRUCTIONS

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

NOTES

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Bok Choy and Shitake Mushrooms

5 shitake mushrooms (up to 6)
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
 Garlic
 Ginger
1 tb Light soy sauce or to Taste

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 <ECZ5SCC@MVS.OAC.UCLA.EDU> 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

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Nutrition

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Serving Size: 1 Serving (1201g)
Recipe Makes: 1

Calories: 169
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.

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Calories per serving: 169

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