Chinese Vegetables

Thank you Tony for reminding me I still had a few recipes from our trip to China.
Ingredients
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
Method
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.
This entry was posted in Main course, Vegetable dish and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s