Shanghai Bok Choy with Mushrooms - 香菇炒上海白菜
Shanghai Bok Choy with Mushrooms pairs the succulent greens with the umami richness of dried Chinese Black Mushrooms in a lightly seasoned sauce.
Accompaniment, Side Dish, Vegetable Dish
Chinese Black Mushrooms, Shanghai Bok Choy, Shiitake
as part of a Chinese meal
– 3 large Shanghai Style Bok Choy;
small dried Black Chinese Mushrooms
or substitute vegetable stock for a vegan version;
Salt and Sugar;
Slice the Bok choy cross-wise, keeping the stalks and leaves separate. You need about 3 cups or so in all.
Chop the garlic coarsely, slice the mushroom caps in strips, then 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 stock. Set this aside for the moment.
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.
Shanghai Bok Choy with Mushrooms - 香菇炒上海白菜 https://sybaritica.me/shanghai-bok-choy-with-mushrooms/