Title: Bok Choy and Shitake Mushrooms
Categories: Digest, Feb95, Fatfree
Yield: 1 Servings

2 c Vegetarian chicken-flavored
Broth
5 To 6 shitake mushrooms
1 tb (plus) freshly minced
Garlic
1 Inch square freshly minced
Ginger
4 c Chopped bok choy or 6 to 7
Baby bok choy
2 tb Corn starch
1/4 c Cool water
1 c Boiling water
1 c Shredded or slicced bamboo
Shoots
1 tb Light soy sauce, or to
Taste

Pour one cup boiling water over shitake mushrooms and allow them to sit,
covered for 30 minutes.

When they are ready add the cornstarch to 1/4 cup of cool water and set
aside. Slice the mushrooms into bite sized pieces, removing the stems, and
pour the soaking liquid into a skillet. Add garlic and ginger. Sim- mer
for a few minutes and then add the mushrooms, the bamboo shoots, the broth
and the soy sauce. Simmer for at least 5 minutes.

Steam the boy choy separately (2-3 minutes, checking and tossing often).
whole baby bok choy may take a little longer.

Add the bok choy to the mixture. Stir in the cornstarch till it's as thick
as you like it. Serve over rice.

Source: Apparent original.

Posted by sally charette to the Fatfree Digest
[Volume 15 Issue 11] Feb. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip