Chinese Vegetables

Thank you Tony for reminding me I still had a few recipes from our trip to China.
100 g Shiitake mushrooms, sliced
1 bunch Pak choy, trimmed, leaves separated, stems cut off and kept
1 bunch Bok choy, trimmed
1 can baby corn spears, drained
2 cloves garlic, crushed
2 Tblsp peanut oil
2 tsp fresh ginger, grated
2 Tblsp soy sauce
2 Tblsp water
Heat the oil in a frying pan. Add the garlic and ginger. Stir-fry for 30 seconds until aromatic. Add the mushrooms and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 1 minute. Add pak choy and bok choy leaves, corn and soy sauce. Toss to combine. Add the water. Cover and cook for 2 minutes until vegetables are tender.
Serve hot.
Serves 4 people.
This dish can accompany a main dish or is a complete meal in its self.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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