Bok Choy with Shiitake Mushrooms in Glass Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Glass noodles are also known as cellophane noodles, Chinese vermicelli, and bean thread noodles. Ingredients:
1 1/2 ounces shiitake mushrooms, large, dried (about 10 pcs) |
3 tablespoons vegetable oil, divided |
1 head chinese cabbage (bok choy), halved lengthwise (about 8 stems) |
1 teaspoon tapioca starch or cornstarch |
1 tablespoon water |
1 clove garlic, large, minced |
1 cup chicken broth |
1 tablespoon soy sauce |
1 tablespoon oyster sauce |
1 tablespoon sesame oil |
1 teaspoon sugar |
2 tbsp ginger, peeled, cut into very thin matchstick-size strips (about 1 inch) |
1 cup cellophane noodles |
Directions:
1. Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
2. Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover. (or steam)
3. Cook noodles in boiling water for 1 1/2 min.
4. Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl.
5. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds.
6. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients.
7. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds.
8. Add noodles. Season with salt and pepper. Pour over bok choy; scatter ginger over.
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