Sauteed Bokchoy and Black Ear Mushroom

Healthy quick vegetable dish for your meat dishes companion. Bokchoy could be substituted with choysum.

Sauteed Bokchoy and Black Ear Mushroom (Photo credit : Veronica)
Sauteed Bokchoy and Black Ear Mushroom (Photo credit : Veronica)

Sauteed Bokchoy and Black Ear Mushroom

Serve : 4

Ingredients :
400 gr bokchoy, trim the stems (don't trim too much) then chop them, separate the leaves and the stalks.15 gr dried black ear mushrooms, soak in water until soften then slice thinly
1 garlic, peel and smash
2 tbsp cooking oil
½ tsp fish sauce
1 tbsp Chinese cooking wine
50 ml water
salt and pepper to taste

Steps :
Into a pan or a wok over medium high heat, add in cooking oil and garlic, fry the garlic until fragrance. Then add in bokchoy stalks, black ear mushroom, fish sauce and cooking wine. Stir them for about 1 minute.

Add in bokchoy leaves, water, salt and pepper. Cook until soften (do not cook them too long) then turn off the heat. Transfer into a serving plate. Serve with cooked white rice and another dishes such as Sweet and Sour Pork, Spring Rolls, Sweet Braised Pork Ribs, Pork Mixed Rice, etc

Recipe by Veronica

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