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Ingredientes
- 2 c. Vegetarian chicken-flavored Broth
- 5 x To 6 shitake mushrooms
- 1 Tbsp. (plus) freshly chopped Garlic
- 1 x Inch square freshly chopped Ginger
- 4 c. Minced bok choy or possibly 6 to 7 Baby bok choy
- 2 Tbsp. Corn starch
- 1/4 c. Cold water
- 1 c. Boiling water
- 1 c. Shredded or possibly slicced bamboo Shoots
- 1 Tbsp. Light soy sauce, or possibly to Taste
Direcciones
- Pour one c. boiling water over shitake mushrooms and allow them to sit, covered for 30 min.
- When they are ready add in the cornstarch to 1/4 c. of cold water and set aside. Slice the mushrooms into bite sized pcs, removing the stems, and pour the soaking liquid into a skillet. Add in garlic and ginger. Sim- mer for a few min and then add in the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 min.
- Steam the boy choy separately (2-3 min, checking and tossing often).
- whole baby bok choy may take a little longer.
- Add in the bok choy to the mix. Stir in the cornstarch until it's as thick as you like it. Serve over rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1047g | |
| Calories 1034 | |
| Calories from Fat 388 | 38% |
| Total Fat 43.09g | 54% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3678mg | 153% |
| Potassium 1508mg | 43% |
| Total Carbs 59.05g | 16% |
| Dietary Fiber 24.5g | 82% |
| Sugars 8.86g | 6% |
| Protein 104.11g | 167% |
