Chef Martin Yan
Baby Bok Choy with Straw Mushrooms
Category
Side Dish
Servings
2 servings
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Chef Marin Yan
Ingredients
-
2½ tablespoons Cooking Oil
-
¼ teaspoon Salt
-
10 ounces Baby Bok Choy, cut lengthwise into quarters
-
2 teaspoon Organic Ginger Root, finely chopped
-
8 ounces Straw Mushrooms, drained
-
½ cup Waterchestnuts, sliced
-
¾ teaspoon Cornstarch, dissolved in 1 tablespoon water
-
½ 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
Seasonings
Directions
Combine the seasoning ingredients in a bowl.
Bring a pot of water to a boil. Add ½ 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.
Filed in:
Baby Bok Choy,
Baby Bok Choy with Straw Mushrooms,
Chef Marin Yan,
Dried Paddy Straw Mushrooms,
Ginger,
Ginger Root,
Side Dish,
Straw Mushrooms,
Waterchestnuts
