- Rating:
- Servings:
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 2 1/2 tablespoons Cooking Oil
- 1/4 teaspoon Salt
- 10 ounces Bok Choy (use Baby Bok Choy) cut lengthwise into quarters
- 2 teaspoon Organic Ginger Root finely chopped
- 8 ounces Straw Mushrooms drained
- 1/2 cup Waterchestnuts sliced
- 3/4 teaspoon Cornstarch dissloved in 1 tablespoon water
Seasonings
- 1/2 cup Chicken Stock or Vegetable Stock
- 2 tablespoons Dry Sherry or Chinese Rice Wine
- 1 tablespoon Black Bean Garlic Sauce
- 1 teaspoon Chile Garlic Sauce
Directions
Combine the seasoning ingredients in a bowl.
Bring a pot of water to a boil. Add 1/2 tablespoon of the oil and the salt followed by the bok choy; cook until the bok choy is tender-crisp, 3-4 minutes. Drain, rinse with cold running water, and drain again. Arrange the bok choy on a serving platter; keep warm.
Place a wok or wide frying pan over high heat until hot. Add the remaining 2 tablespoons oil, swirling to coat the sides.
Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and water chestnuts; stir-fry for 30 seconds.
Add the seasonings and bring to a boil. Reduce heat to medium-high and simmer for 3-4 minutes.
Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens.
Pour the mushroom mixture over the bok choy and serve.
