Bok Choy and Shiitake Stir Fry

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Bok Choy and Shiitake Stir Fry

 

Recipe By :Rice and Spice: Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

2 garlic cloves -- minced

1 tablespoon minced fresh ginger

1 small onion -- thinly sliced

1 small hot chili pepper -- seeded and minced

8 ounces shiitake mushrooms -- stemmed and sliced

3 tablespoons tamari or other soy sauce

1/2 cup water

1 tablespoon dry sherry

1/2 teaspoon sugar

1 bunch bok choy -- cut crosswise into 1/2-inch strips

1 tablespoon cornstarch -- dissolved in

1 tablespoon water

6 cups hot cooked long-grain white or brown rice

 

Heat the oil in a large skillet or wok over medium-high heat until hot.

Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add

the onion, chiles, and shiitakes and stir-fry until the onion is

softened, about 5 minutes. Add the tamari, water, sherry, and sugar, and

stir to coat. Add the bok choy and stir-fry until wilted. Add the

cornstarch mixture and continue stirring until the sauce thickens. Serve

over the rice.

 

SERVES 4 to 6

 

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Per Serving (excluding unknown items): 378 Calories; 4g Fat (9.8%

calories from fat); 9g Protein; 80g Carbohydrate; 8g Dietary Fiber; 0mg

Cholesterol; 531mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable;

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : BOKCHOY, a type of Chinese cabbage, is a common ingredient in

Chinese stir-fries. It has a subtle, slightly sweet flavor that is milder

than regular cabbage. Tofu chunks can be added to this stir-fry to boost

the protein content.