The very simplicity of this vegetable dish lends it a sort of elegance and the nature of the seasonings makes it very versatile as well as easy to put together. It would be as well at home as a dish in an Asian meal as it would a vegetable side for western style roasts, steaks, or almost anything else…
- 2 – 3 large Shanghai Style Bok Choy;
- 6 small dried Black Chinese Mushrooms, reconstituted;
- ½ a small, white Onion;
- 4 Garlic cloves;
- ½ cup Chicken Stock (or substitute vegetable stock for a vegan version);
- ½ tsp. each, Salt and Sugar;
- 1 tsp. Cornstarch.
First, slice the bok choy cross-wise, keeping the stalks and leaves separate. You need about 3 cups or so all together. Next, chop the garlic, slice the mushroom caps in strips and cut the onion lengthwise and separate the segments.
Mix the salt, sugar and cornstarch with a little water to make a smooth paste and then stir in the chicken stock.
Heat a little oil in a pan over moderate heat and saute the garlic, bok choy stalks and mushrooms. When the stalks are getting tender, add in the onion and cook for a minute or so longer.
Lastly, add the sauce mix and the bok choy leaves. Stir until the greens are just wilted and serve hot.