Monday, November 02, 2009

Bok Choy with Carrots and Shitake Mushrooms

While to blanch a plate of vegetables is a no brainer, to stir-fry that same plate of vegetables does need a little more care and "heart" if you do not want yours to turn out of greasy and droopy, like what you get in some food stalls and take-outs. I love to use garlic - for aroma; carrots - for color; shitake mushrooms - for added nutrition and depth in flavor. While Mark Bittman, New York Times does his with shitake and oyster sauce (emphasizing on getting the real good oyster sauce and nothing artificial), how about you? How do you stir fry vegetables in the simplest flavorful way?


Bok Choy with Carrots and Shitake

Ingredients: bok choy, separate into stems and leaves, then cut the stems into smaller pieces; carrots, thinly sliced; shitake mushrooms, use caps and slice the caps into smaller pieces; garlic, minced; pinch of salt and white pepper

Directions: Add a little oil in a heated pan. When oil is slightly hot, add garlic and fry till fragrant. Then add in carrots, bok choy stems, mushrooms and fry briskly till slightly softened. Add the bok choy leaves, fry briskly. Cover the pan and allow it to simmer a while (so that the steam can cook the vegetables mixture). Stir fry thoroughly. If mixture is too dry, add in 1 -2tbsp of water. Add pinch of salt and white pepper, to taste.

Tag: , .


Bok Choy With Carrots and Shitake