Asianbokchoyandmushrooms Recipes

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

Steps:

• In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
• Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
• Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

ASIAN BOK CHOY STIR FRY

Steps:

• Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
• Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
• Add chicken; toss lightly.

ASIAN BOK CHOY AND MUSHROOMS

Steps:

• Clean bok choy and cut into small bite size pieces including leaves.
• Heat sesame oil in skillet and add mushrooms and bok choy.
• Add remaining ingredients and stir fry for about 5 minutes.
• Serve hot.

ASIAN MUSHROOM BROTH

Steps:

• Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
• Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
• Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps for another use, or slice them and return to the broth.
• Nutrition Information
• Per cup:
• Calories: 45
• Total fat: 2g
• Protein: 1g
• Fiber: 1g
• Carbohydrate: 7g
• Cholesterol: 0mg
• Sodium: 330mg

SAUCY ASIAN BOK CHOY

Steps:

• Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
• Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
• Add the green parts of bok choy and let cook 3-5 minutes more. Stir, remove from the heat, cover and let the greens soften further for 3-5 minutes.
• Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.