2 cup vegetarian chicken-flavored
1 broth
5 to 6 shitake mushrooms
1 tbsp (plus) freshly minced
1 garlic
1 inch square freshly minced
1 ginger
4 cup chopped bok choy or 6 to 7
1 baby bok choy
2 tbsp corn starch
1/4 cup cool water
1 cup boiling water
1 cup shredded or slicced bamboo
1 shoots
1 tbsp light soy sauce, or to
1 taste
A Recipe for
Bok Choy & Shitake Mushrooms
He was a very valiant man who first adventured on eating oysters. |
| James I |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
The belly rules the mind. |
| Spanish Proverb |
This Recipe for Bok Choy & Shitake Mushrooms is one of thousands in the Recipes-to-go Ethnic Cookbook.
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
If you enjoy this Bok Choy & Shitake Mushrooms Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
This is a recipe for Bok Choy & Shitake Mushrooms from the recipe cookbook of Recipes-to-go (Ethnic)
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Food Tip |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Food Tip |
Pour one cup boiling water over shitake mushrooms and allow them to
sit, covered for 30 minutes.
When they are ready add the cornstarch to 1/4 cup of cool water and
set aside. Slice the mushrooms into bite sized pieces, removing the
stems, and pour the soaking liquid into a skillet. Add garlic and
ginger. Sim- mer for a few minutes and then add the mushrooms, the
bamboo shoots, the broth and the soy sauce. Simmer for at least 5
minutes.
Steam the boy choy separately (2-3 minutes, checking and tossing
often). whole baby bok choy may take a little longer.
Add the bok choy to the mixture. Stir in the cornstarch till it's as
thick as you like it. Serve over rice.
Source: Apparent original.
Posted by sally charette <ECZ5SCC@MVS.OAC.UCLA.EDU> to the Fatfree
Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Serves: 1
Bok Choy & Shitake Mushrooms Recipe brought to you by Recipes To-Go