Stir-fried Bok Choy with Shitake Mushrooms
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Lucy Waverman suggests this as a vegetable to serve at Christmas with the turkey.
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Ingredients: |
Method: |
2 Tbsp vegetable or olive oil
2 tsp chopped garlic
1 Tbsp grated fresh ginger
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Heat oil in skillet on high heat. Add garlic and ginger and saute for 30 seconds.
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6 cups baby bok choy, trimmed
-- OR -- coarsely chopped bok choy
6 ounces shitake mushrooms, stemmed and thickly sliced
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Add bok choy and mushrooms to skillet. Saute for 3-4 minutes, or until mushrooms are tender.
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1/3 cup chicken stock or water
1 tsp sugar
2 Tbsp soy sauce
salt and pepper
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Add chicken stock, sugar and soy sauce to skillet. Bring to a boil and reduce until liquid disappears.
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Serves 6
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from Lucy Waverman's Home Chef column in The Globe and Mail, December 18, 2004
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