Ingredients:
6 stalks baby bokchoy, cut lengthwise
1 bell pepper, sliced thinly (all color)
1/2 cup shiitake mushrooms
1/2 cup chicken broth (or water)
2 tbsp dry sherry or chinese wine
2 tbsp oil for sauteeing
2 tbsp soy sauce
2 tsp cornstarch
1 tsp sugar
[Source: Cafe Nilson]
How To Make:
1. Soak mushrooms in enough warm water, leave until soft. Set aside.
2. In a skillet, heat the mnyak, saute bokchoy, add all the bell pepper, and cook for 2 minutes.
3. Add mushrooms, chicken broth, soy sauce, and sugar. Cover, let cook for 5 minutes.
4. In a small bowl, combine dry sherry and cornstrach. Mix well. Then pour into the vegetable mixture. Stir until thickened.
5. Serve warm.
Related posts:
