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.
Servings: 4 as part of a Chinese meal
Ingredients
- 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.
Instructions
- 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.