Bok Choy & Chinese Mushrooms
1 1/2 cups vegetarian flavored broth
1 green onion, sliced thin, divided
1 largish clove fresh garlic, minced or pressed
1" piece fresh ginger, minced or pressed
4-5 shiitake mushrooms, cut to 1/2" pieces
4-5 button or straw mushrooms, cut if necessary
4 cups bok choy, chopped or 4 baby bok choy, quartered
2 tablespoons cornstarch + 1/4 cup cool water
1. Pour broth into skillet. Add 1/2 green onion, the garlic and the ginger. Saute for a few minutes, then add the mushrooms.
2. Steam the bok choy in the microwave (2 1/2-3 minutes, checking and tossing every minute) or in a steamer.
3. Thicken the broth with corn starch mixture. Make it slightly thicker than you want the sauce to be, since the moisture from the boy choy will thin it a bit.
4. Toss in the bok choy and mix. Serve over steamed rice (or your favorite grain).'
SO HOW'D IT GO?
I used only button mushrooms and it turned out well. I also thought the finished product (bok choy + sauce) was a little bland, so I sprinkled about 1/4 to 1/2 tsp salt on it. Next time I make it I may increase the amount of ginger and garlic that I put in the sauce as well.
I'm not a big fan of microwave food so instead of micro-waving the bok choys, I quarter them length wise (I used baby bok choy) saute them in the sauce with the mushrooms for 2-3 min cover the pan with a lid allowing them to steam and set for 5 min. Came out beautifully and the dish was YUMMY.. thanks for sharing.
RE: "Do you just use the leafy areas, or the larger stems as well?" - tylerm
All parts of the bok choy is edible. I personally find the stems to be quit tasty, and where all the flavors are.