 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
this is a quick side dish , courtesy of the NY Times. Ingredients:
2 tablespoons canola oil |
1 tablespoon minced garlic |
4 -6 heads baby bok choy or 1/2 head regular bok choy, leaves and stems separated and stems roughly chopped |
10 small shiitake mushrooms, caps only,left whole |
1 teaspoon sugar |
1/2 cup chicken stock or 1/2 cup water (or more) |
2 tablespoons fish sauce |
Directions:
1. Put wok or large skillet over maximum heat, and add oil.
2. When oil smokes, add garlic.
3. Stir once, and add the bok choy.
4. Cook for a minute or two until it just begins to brown.
5. Then stir, and add shiitakes and sugar.
6. Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce.
7. Cook, stirring, until the bok choy is tender.
8. Add a bit more stock or water if necessary the mixture should not dry out entirely.
9. Serve immediately.
|
|