Shanghai Bok Choy with Mushrooms – 香菇炒上海白菜 – Sybaritica

Shanghai Bok Choy with Mushrooms pairs the succulent greens with the umami richness of dried Chinese Black Mushrooms in a lightly seasoned sauce.

Servings: 4 as part of a Chinese meal

• 2 – 3 large Shanghai Style Bok Choy;
• 6 small dried Black Chinese Mushrooms reconstituted;
• ½ a small white Onion;
• 4 Garlic cloves;
• ½ cup Chicken Stock or substitute vegetable stock for a vegan version;
• ½ tsp. each Salt and Sugar;
• 1 tsp. Cornstarch.

• Slice the Bok choy cross-wise, keeping the stalks and leaves separate. You need about 3 cups or so in all.
• Chop the garlic coarsely, slice the mushroom caps in strips, then cut the onion lengthwise and separate the segments.
• Mix the salt, sugar and cornstarch with a little water to make a smooth paste and then stir in the stock. Set this aside for the moment.
• Heat a little oil in a pan over moderate heat and saute the garlic, Bok choy stalks and mushrooms. When the stalks are getting tender, add in the onion and cook for a minute or so longer.
• Lastly, add the sauce mix and the Bok choy leaves. Stir until the greens are just wilted and serve hot.