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Baby Bok Choy and Shiitake Stir-Fry

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Baby Bok Choy and Shiitake Stir-Fry

Directions

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Ingredients :

  • ½ cup low-sodium chicken or mushroom broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 ½ tablespoons peanut or vegetable oil
  • 2 medium garlic cloves
  • minced
  • 1 (1 1/2 inch) piece ginger root
  • peeled and minced
  • ½ teaspoon kosher salt
  • 3 ½ ounces shiitake mushrooms
  • stems discarded and caps sliced
  • 1 ¼ pounds baby bok choy
  • chopped
  • Methods :

  • Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
  • Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
  • Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.
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