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Ingredientes
- 2 Tbsp. Chinese rice wine
- Â Â (or possibly dry sherry)
- 1 tsp oyster-flavoured sauce
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 3/4 lb white button mushroom stems trimmed
- Â Â (each abt 1 1/2" in diameter)
- 4 x baby bok choy halved lengthwise
- Â Â through stem ends
- 2 Tbsp. vegetable oil
- 1 Tbsp. chopped garlic
- 1 tsp sesame oil
- 3 Tbsp. prepared fried minced garlic
Direcciones
- Stir the rice wine, oyster-flavored sauce, soy sauce and dark soy sauce together in a small bowl till blended.
- For the Dish: Bring a large pot of water to a boil. Add in the mushrooms and cook for 2 min. Scoop them into a colander with a slotted spoon or possibly wire skimmer. Rinse under cool water and drain again.
- Add in the bok choy to the same boiling water and cook till tender-crisp, 30 seconds to 1 minute. Drain, rinse under cool water and drain again.
- Heat a wok over high heat till warm. Add in the mushrooms and cook, stirring, till the surface of the mushrooms is dry. Remove the mushrooms from the wok.
- Pour the vegetable oil into the wok and swirl to coat the sides. Add in the garlic and stir-fry till fragrant, about 10 seconds. Return the mushrooms to the wok and pour in the seasonings. Stir-fry till the mushrooms are tender, 1 1/2 to 2 min. Add in the sesame oil and bok choy and toss till the bok choy is heated through, about 30 seconds. Scoop the mushrooms onto a serving platter, surround with the bok choy and scatter the fried garlic over the top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 71 | 76% |
| Total Fat 7.99g | 10% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 68mg | 2% |
| Total Carbs 3.28g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.26g | 0% |
| Protein 0.86g | 1% |
