Just made this tonight - delicious. I used baby portabella's because that's what I had on hand. Also - didn't add any salt at the end. Loved this!
Stir-Fried Shiitake Mushroom and Bok Choy
8 baby bok choy (about 1 lb.)
2 T. veg. oil
1 T. grated gingerroot
2 cloves garlic, thinly sliced
1/4 tsp. hot pepper flakes
8 oz. small shiitake mushrooms, stemmed
1 tsp. sesame oil
1 tsp. sodium-reduced soy sauce
1/4 tsp. salt
Pinch pepper
Trim off stem ends of bok choy; cut each lengthwise into quarters. Set aside
In wok or large skillet, heat oil over medium-high heat; stir-fry ginger, garlic and hot pepper flakes until fragrant, about 30 seconds.
Add mushroom; stir-fry for 3 minutes. Transfer to bowl. Add bok choy to wok; stir-fry for 2 minutes. Add 2 T. water; cover and steam until tender-crisp, about 2 minutes. Add mushrooms; toss with sesame oil, soy sauce, salt and pepper.
Source: Canadian Living, Dec. 2008
Stir-Fried Shiitake Mushroom and Bok Choy
8 baby bok choy (about 1 lb.)
2 T. veg. oil
1 T. grated gingerroot
2 cloves garlic, thinly sliced
1/4 tsp. hot pepper flakes
8 oz. small shiitake mushrooms, stemmed
1 tsp. sesame oil
1 tsp. sodium-reduced soy sauce
1/4 tsp. salt
Pinch pepper
Trim off stem ends of bok choy; cut each lengthwise into quarters. Set aside
In wok or large skillet, heat oil over medium-high heat; stir-fry ginger, garlic and hot pepper flakes until fragrant, about 30 seconds.
Add mushroom; stir-fry for 3 minutes. Transfer to bowl. Add bok choy to wok; stir-fry for 2 minutes. Add 2 T. water; cover and steam until tender-crisp, about 2 minutes. Add mushrooms; toss with sesame oil, soy sauce, salt and pepper.
Source: Canadian Living, Dec. 2008