April 22, 2004
Bok Choy With Shiitakes
Ingredients:
2 tablespoons neutral oil, like corn or canola
1 tablespoon minced garlic
4 to 6 heads baby bok choy, or 1/2 head large bok choy, leaves and stems separated and stems roughly chopped
10 small shiitake mushrooms, caps only, left whole
1 teaspoon sugar
1/2 cup or more chicken stock or water
2 tablespoons fish sauce.
Directions:
1. Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
2. Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary — the mixture should not dry out entirely. Serve immediately.
Yield: 4 servings
Time: 20 minutes
From Charles Phan, The New York Times
Posted by dahl at April 22, 2004 04:19 PM