| Yield | |
|---|---|
| Source | http://www.epicurious.com/recipes/food/views/Baby-Bok-Choy-with-Braised-... |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | http://www.epicurious.com/recipes/food/views/Baby-Bok-Choy-with-Braised-... |
| Prep time | 45 minutes |
| 10 | Dried Shiitake Mushrooms | |
| 3 | Tablespoon | Vegetable Oil |
| 8 | Baby Bok Choy (halved lengthwise) | |
| 1 | Teaspoon | Cornstarch |
| 1 | Tablespoon | Water |
| 5 | Clove | Garlic (minced) |
| 1 | Cup | Chicken Broth |
| 1 | Tablespoon | Soy Sauce |
| 1 | Tablespoon | Oyster Sauce |
| 1 | Tablespoon | Sesame Oil |
| 1 | Teaspoon | Sugar |
| 2 | Tablespoon | Ginger (peeled and julienned ) |
1.Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
2.Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
3.Whisk 1 teaspoon cornstarch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in cornstarch mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.