Bok Choy with Fresh Shiitake

Page 180

Cuisine: Chinese | Course Type: Sides

(1 review)

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Recipe Review

The greens and mushrooms made a great combination of flavours which was further enhanced by garlic and ginger.

This quick side dish that involved first blanching the bok choy and mushrooms (I used cremini), then quickly stir frying them, was delicious and very easy to prepare.

additional notes:
- the blanching water has added vegetable oil – not certain why or even if it’s necessary
- only 1 tbsp oil was needed for stir frying
- the recipe calls for a potato flour-sugar-water slurry to create a glaze. I used potato flour, which I have on hand for bread baking, and in combination with the water, it formed a thick paste. I believe the product that’s required is actually potato starch, something that’s often used in place of cornstarch as a thickening agent.

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