Sadly, the holidays are officially over but fortunately, that means more ilikegranola for everyone! I’ve been on a little holiday hiatus but not to worry, there are many more posts, reviews, and fun foody articles to come.
Tonight, Bryan and I tried a recipe out of Cooking Light Jan/Feb 2009 issue with a few modifications that I encourage all bok choy/shitake mushroom lovers to try!
Here’s the recipe:
Ingredients:
8 dried shitake mushrooms (2 ounces)
2 tbsp low-sodium soy sauce
1tbsp Chinese rice wine or dry sherry
1/2 tsp sugar
4 tsp canola oil (we used sesame oil instead)
1 tsp minced peeled ginger
1/2 cup fat free, less-sodium chicken broth (we used veggie broth)
2 tbsp oyster sauce (we used hoisin sauce)
1/2 tsp cornstarch (we left this out)
2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)
Steps:
1. Combine 1 cup boiling water and shitake mushrooms in a bowl; cover and let stand 20 minutes. Drain 
mushrooms in a colander over a bowl, reserve liquid. Rinse mushrooms. Remove and discard stems; cute each cap into quarters. Set aside.
2. Combine soy sauce, wine, and sugar in a small bowl stirring with a whisk.
3. Heat a small saucepan over medium-high heat. Add a tsp oil and ginger to pan; saute 30 seconds. Add reserved mushrooms; saute 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat and let simmer 20 minutes.
4. Combine oyster sauce and cornstarch in a small bowl (we didn’t do this step; just added Hoison sauce) stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
5. Heat a wok or large skillet over high-heat. Add remaining 1 tbsp oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy softens. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.
Nutrition Facts (not modified):
Calories: 105
Fat: 3.4 grams
Protein: 7.7 grams
Carbs: 15 grams
Fiber: 5.9 grams
