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Savory Shiitake Mushroom Stir-Fried Bok Choy Recipe

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Ingredients

Adjust Servings:
300 g cauliflower (or use 1/2 broccoli)
100 g dried shiitake mushrooms
1 green onion white part only (to taste)
2 teaspoons minced ginger (to taste)
2 teaspoons minced garlic (to taste)
2 teaspoons rice wine (to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon msg (to taste)
4 tablespoons vegetable oil (to taste)

Nutritional information

730.3
Calories
178g
Calories From Fat
19.8g
Total Fat
3.2 g
Saturated Fat
0mg
Cholesterol
787.4mg
Sodium
125.5g
Carbs
45.5g
Dietary Fiber
41.3g
Sugars
43.4g
Protein
2171g
Serving Size (g)
4
Serving Size

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Savory Shiitake Mushroom Stir-Fried Bok Choy Recipe

Features:
    Cuisine:

    Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Xiang Gu Chao Cai Hua (Shiitake-Fried Cauliflower), Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is ge shi liang–to taste. I’ve suggested amounts, but if they don’t seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways., Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is ge shi liang–to taste. I’ve suggested amounts, but if they don’t seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways.


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    Steps

    1
    Done

    Soak Mushrooms in Boiling Water. Reserving Water, Squeeze Excess Moisture from Mushrooms, Remove Stems, Wash, and Quarter.

    2
    Done

    Cut Cauliflower (and Broccoli If Using?into Florets and Wash.

    3
    Done

    Mince Green Onion.

    4
    Done

    Heat Empty Wok Over Highest Heat. Add Oil and Swirl to Heat. Add Minced Green Onion, Minced Ginger, and Minced Garlic, and Toss a Moment Until Fragrant but not Burned. Add Cauliflower (and Broccoli) and Stir-Fry. Add Mushrooms and Continue to Stir-Fry.

    5
    Done

    Season With Salt, Rice Wine, Msg, and Some of the Mushroom Water, Tossing After Each Addition.

    6
    Done

    Transfer to Platter and Serve as Part of a Chinese Meal: Rice, Soup, and a Balanced Variety of Dishes--One Per Person.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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