XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)

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Xiang Gu You Cai (Shiitake Baby Bok Choy) image

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.

Provided by Kate S.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

10 bunches baby bok choy
6 dried shiitake mushrooms
1/4 teaspoon salt (to taste)
2 teaspoons soy sauce (to taste)
1 teaspoon sugar (to taste)
2 teaspoons cornstarch (as needed)
1/4 teaspoon msg (optional)
4 tablespoons cooking oil (as needed)

Steps:

  • Soak mushrooms in boiling water.
  • Without separating bunches, wash and drain baby bok choy.
  • Wash mushrooms and squeeze out excess water. Quarter.
  • 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.
  • In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
  • Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
  • 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.).

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