R&S: bok choy 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 : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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.

 

Nutr. Assoc. : 0 0 0 0 0 0 1396 0 0 0 0 0 0 2801

 

 

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