Asian-style Sauteed Greens

500 g Baby bok choy
25 g Shiitake mushrooms
2 tb Vegetable oil
1 ts Sesame oil
1/2 ts Salt
4 Garlic cloves, finely chopped
1 tb Finely grated ginger
1 ts Soy sauce
2 ts Rice wine vinegar
1/2 ts Cornflour

Cut the bases off the bok choy, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut each across into 2 or 3 pieces. Trim stalks and cut the mushrooms in 1cm slices.

Heat the oils and stir-fry the mushrooms in a wok or large pan over a medium heat and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and ginger and stir-fry for 1 min.

Add the bok choy and continue to stir-fry until wilted. Have ready the soy sauce, vinegar, and cornflour combined in a small bowl. Add this mixture to the greens and cook for about 1 min or until the greens are glazed.

Printer friendly version: Asian-style Sauteed Greens

Click Back to return here.