Xiang Gu You Cai (Shiitake Baby Bok Choy)

1. 1

   Soak mushrooms in boiling water.

2. 2

   Without separating bunches, wash and drain baby bok choy.

3. 3

   Wash mushrooms and squeeze out excess water. Quarter.

4. 4

   Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.

5. 5

   In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.

6. 6

   Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.

7. 7

   Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).

* Per serving · 4 servings · Values may vary.

No additional tips available.