Bok choy with shiitake is an easy dish and quick in the execution, but rich in flavors. Garlic and ginger enhance vegetables and mushrooms without overheating them, to create a perfect side dish for the cold season.
| 300 g bok choy | |
| 6-7 fresh shiitake mushrooms | |
| 1/4 teaspoon caster sugar | |
| 1/2 teaspoon potato flour mixed with 1 tablespoon water | |
| salt | |
| 4 tabelspoons cooking oil | |
| 3 garlic cloves, sliced | |
| an equivalent amount of ginger, peeled and sliced |
| 1. | Wash the bok choy, then cut each head lenghtways into quarter. Slice off and discard the mushrooms stalks and halve the caps. Combine the sugar with the potato flour mixture. |
| 2. | Bring some water to boil in a saucepan, add 1/2 teaspoon salt and 1/2 tablespoon oil, then blanch the bok choy and mushrooms briefly, just until the bok choy leaves have wilted. Drain and shake dry. |
| 3. | Add the remaining oil to a seasoned wok or large fry-pan over a high flame, swirl it around, then add garlic and ginger and stir a few time until you can smell their fragrances. Tip in the blached mushrooms and bok choy and sitr a few times. Finally add the potato flour mixture with salt to taste, give everything a good stir and serve. |
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