Bok Choy and Shiitakes

chia's Note:

this is a quick side dish , courtesy of the NY Times.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons canola oil
• 1 tablespoon minced garlic
• 4 -6 heads baby bok choy or 1/2 head regular bok choy, leaves and stems separated and stems roughly chopped
• 10 small shiitake mushrooms, caps only,left whole
• 1 teaspoon sugar
• 1/2 cup chicken stock or 1/2 cup water (or more)
• 2 tablespoons fish sauce

Directions:

1. Put wok or large skillet over maximum heat, and add oil.
2. When oil smokes, add garlic.
3. Stir once, and add the bok choy.
4. Cook for a minute or two until it just begins to brown.
5. Then stir, and add shiitakes and sugar.
6. Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce.
7. Cook, stirring, until the bok choy is tender.
8. Add a bit more stock or water if necessary — the mixture should not dry out entirely.
9. Serve immediately.

Reviews

[thebigfunk]

Made this with "General Tso's Tofu" (vegan version)... substituted a tiny bit of soy sauce for the fish sauce. Came out really well. Next time, I'll double the recipe and use leftovers for a stirfry/fried rice.

[graffeetee]

this tasted like it was right from a chinese restaurant (and i mean that in a good way lol). i did not add as much stock as the recipe called for. even so, my bok choy threw off a lot of moisture, so i added a cornstarch/water slurry, which thickened the broth and helped keep all the flavors from just running off.

[*Parsley*]

This is a simple and tasty side dish. It's a great combination . The fish sauce really does add lots of flavor. I read the previous reviews and only used 1/4 cup of chicken stock, and that seemed to be just enough. I will make this again; thanx!