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1. Baby Bok Choy and Shiitake Mushrooms

Book Description

Dinnertime should be a special time—whether it’s just family gathered together to share food and conversation or a full-scale formal party. And, with this lavishly illustrated House Beautiful salute to home cooking and gracious entertaining, every meal and every table will be extraordinary. The 130 mouthwatering recipes—shown on gorgeously designed spreads, with photos and serving ideas—include everything needed for a full supper.

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Welcome to the Table: Simple Recipes for Gracious Dinners and Parties (House Beautiful)

Authors: Barbara Scott-Goodman

Date: November 2006

ISBN: 1588165434

Publisher: Hearst

Hardcover

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Bok choy, a mild-tasting and versatile vegetable, pairs very nicely with shiitake mushrooms. Baby bok choy is more tender, but if you cannot find it, it’s fine to use regular bok choy. Be sure to have all your ingredients ready before starting this quick stir-fry.

Prep time: 10 minutes
Cook time: 9 minutes
Makes 6 servings

• 1/2 cup chicken broth

• 2 tablespoons Asian fish sauce

• 1 teaspoon soy sauce

• 2 tablespoons canola oil

• 2 cloves garlic, thinly sliced

• 2 tablespoons minced fresh ginger

• 1 cup stemmed, thinly sliced shiitake mushrooms

• 2 pounds baby bok choy (leaves and stems), cut into 1-inch pieces

1. In a small bowl, whisk together the broth, fish sauce, and soy sauce; set aside.

2. In a large skillet or wok over high heat, heat the oil until very hot. Add the garlic and ginger and stir-fry about 30 seconds, until fragrant.

3. Add the mushrooms and stir-fry 2 minutes.

4. Add the bok choy and stir-fry until crisp-tender, about 3 minutes.

5. Add the broth mixture and cook until the bok choy is tender but still bright green and the sauce is slightly reduced, about 3 minutes longer. Serve immediately

More From This Book:

1. Baby Bok Choy and Shiitake Mushrooms

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