Time: 40 min.
Complexity: easily

An Asian-inspired bok choy side dish recipe. Bok choy, shiitake mushrooms, garlic, and jicama are simmered in chicken broth. Sake and oyster sauce are added.

Ingredients:

• 12 dried shiitake mushroom caps
• 4 small heads of bok choy, each cut into 4 pieces
• 1 clove of garlic, crushed
• Nut butter
• 1 jicama root, peeled and thinly sliced
• 2 tbsp. oyster sauce
• 2 tbsp sake
• 1 cup chicken broth
• 2 teaspoons potato starch

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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bok choy cabbage, mushrooms, shiitake mushrooms, jicama, starch, oyster sauce, garlic, sake

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Preparation:

Step 1
• Soak shiitake mushrooms in hot water for 30 minutes. Add bok choy to the boiling water and cook for 2 minutes.
Step 2
• Heat the nut oil in a large skillet, add the garlic, mushrooms, and jicama and cook over high heat, stirring constantly, for 1 minute.
Step 3
• Add oyster sauce, sake, and chicken broth, cover, and simmer for about 5 minutes. Dissolve the potato starch in a small amount of cold water and add to the mushrooms. Add the bok choy and simmer for 5 minutes.

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