Nutrition experts believe that it’s best to eat only vegetables for dinner. I’ve been eating szechuan style mapo doufu for a few nights. My favorite vegetable in the early summer season is actually Bok Choy, which belongs to the family of Chinese Cabbage, not to be confused with Napa Cabbage. It’s a common vegetable found in easy authentic traditional Chinese dishes. Mushroom is known as “the King of Vegetables”, a high-protein yet low-fat vegetable. It is the key ingredient in Chinese moo goo gai pan chicken recipe. Together with bok choy, they make a perfect match! This dish can help lower blood pressure and prevent cancer, good for people at all ages.
Both mushroom and bok choy are easily digestible. Bok choy is not only rich in vitamin C, but also contains calcium, iron, proteins, and other minerals. It is worth mentioning that bok choy is a low-fat vegetable, rich in dietary fiber, which can help relieve constipation, get rid of “junk” toxins, and help prevent bowel cancer. In this recipe, I use fresh mushroom. But if you have or prefer dry mushroom, you should soak the dry mushroom in warm water for 20-30 minutes. Keep the soaking water to add to the sauce. It will add additional rich flavor to this dish.
Although bok choy is originally cultivated in China, many regions such as California have started growing and selling it all across the country. Even in New York, I see people planting the seeds in a container and grow bok choy in their own backyards. That way you really don’t have any excuse to not eat fresh vegetable every day. Like myself right now, I am writing with passion to tell you all the wonderful things about bok choy. But I just don’t want to get in the car and drive to the nearest Asian Market (maybe less than miles). I think planting may be fun and practical for me:) It’s another great reason to appreciate more, to the nature and everything we are provided to live, breath and enjoy life!
What about you? No matter how we get the bok choy, this recipe is super easy to make! Let’s get started!
Bok choy 250g
mushroom, 5-7, cut to slices
scallion 1, finely chopped
ginger, 2 slices, finely chopped
clove garlic 2, finely chopped
soy sauce, 1 tablespoon
oyster sauce, 1 tablespoon
salt, to taste
starch 1/2 tablespoon
1. Bring a pot of water to a boil. Add a little bit oil and salt. Boil bok choy in hot water for less than 1 minute. Transfer to a plate.
2. Heat oil in a pan over medium heat. Add chopped garlic, ginger and scallion. Stir-fry for 1 minute.
3. Add mushroom and continue to stir-fry.
4. Add a little water, 1 tablespoon soy sauce and 1 tablespoon oyster sauce. Continue to stir-fry until the sauce thickens.
5. Add bok choy and the mixture of 1/2 tbsp starch and water.
6. Add some salt to taste. Stir well.
Remove and ready to serve!
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