Xiang Gu You Cai (Shiitake Baby Bok Choy)

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 10
    bunches baby bok choy
  • 6
    dried shiitake mushrooms
  • 14
    teaspoon salt (to taste)
  • 2
    teaspoons soy sauce (to taste)
  • 1
    teaspoon sugar (to taste)
  • 2
    teaspoons cornstarch (as needed)
  • 14
    teaspoon msg (optional)
  • 4
    tablespoons cooking oil (as needed)
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DIRECTIONS

  • Soak mushrooms in boiling water.
  • Without separating bunches, wash and drain baby bok choy.
  • Wash mushrooms and squeeze out excess water. Quarter.
  • Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
  • In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
  • Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
  • Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).
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