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Side Dish
Asian
2 servings
10 minutes
20 minutes
2½ tablespoons cooking oil
¼ teaspoon salt
10 ounces Baby Bok Choy, cut lengthwise into quarters
2 teaspoon organic ginger root, finely chopped
8 ounces straw mushrooms, drained
½ cup Waterchestnuts, sliced
¾ teaspoon cornstarch, dissolved in 1 tablespoon water
½ cup chicken stock or vegetable stock
2 tablespoons dry sherry or Chinese rice wine
1 tablespoon black bean garlic sauce
1 teaspoon chile garlic sauce
Combine the seasoning ingredients in a bowl.
Bring a pot of water to a boil. Add ½ tablespoon of the oil and the salt followed by the bok choy; cook until the bok choy is tender-crisp, 3-4 minutes. Drain, rinse with cold running water, and drain again.
Arrange the bok choy on a serving platter; keep warm.
Place a wok or wide frying pan over high heat until hot. Add the remaining 2 tablespoons oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and water chestnuts; stir-fry for 30 seconds. Add the seasonings and bring to a boil. Reduce heat to medium-high and simmer for 3-4 minutes.
Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens.
Pour the mushroom mixture over the bok choy and serve.
