Stir-Fried Bok Choy and Lettuce with Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like increasing fortune. Ingredients:
1 cup boiling water |
8 dried shiitake mushrooms (about 2 ounces) |
2 tablespoons low-sodium soy sauce |
1 tablespoon shaoxing (chinese rice wine) or dry sherry |
1/2 teaspoon sugar |
4 teaspoons canola oil, divided |
1 teaspoon minced peeled ginger |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons oyster sauce |
1/2 teaspoon cornstarch |
2 medium garlic cloves, thinly sliced |
8 heads baby bok choy, halved lengthwise |
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups) |
Directions:
1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.
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