The Poor Chef's Bok Choy and Shiitake Japanese Stir Fry -

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The Poor Chef's Bok Choy and Shiitake Japanese Stir Fry

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By Charles Mattocks

Posted June 3rd, 2009

This article is reprinted with permission from Eat Cheap but Eat Well, by Charles Mattocks, (2009, Wiley)

Eat Cheap but Eat Well

Servings:	4
Author Notes:	Since shiitake mushrooms are not always available fresh, this recipe uses the more commonly available dried version, which has the added advantage of providing more intense flavor.
Ingredients:	6 whole dried shitake mushrooms 1 teaspoon minced fresh garlic 1 teaspoon minced fresh ginger 2 cups chicken stock 1 cup canned water chestnuts, drained 1 scallion, thinly sliced 1 tablespoon soy sauce 2 teaspoons cornstarch 1 large head bok choy 2 cups hot cooked rice
Instructions:	1. Pour 1 cup boiling water over the shiitake mushrooms in a medium-sized bowl and allow them to sit, covered, for 30 minutes to rehydrate. Trim off the mushroom stems, and reserve the soaking liquid. 2. Add the mushroom soaking liquid to a large skillet. Add the garlic and ginger to the liquid in the skillet and simmer over medium heat for 2 minutes. Add the stock, water chestnuts, mushrooms, scallion, and soy sauce and simmer for 10 minutes. 3. Meanwhile, in a small bowl, stir the cornstarch together with 1/2 cup cold water; set aside. 4. Trim the bottom off the bok choy and discard; coarsely chop the rest. You should have about 4 cups of chopped bok choy. Place a steamer basket inside a pot, add water to the bottom of the pot and bring to a boil. Add the bok choy to the steamer basket and steam, tossing occasionally, until barely tender, about 4 minutes. Add the steamed bok choy to the skillet and stir briefly. Stir in the cornstarch mixture and simmer until the liquid is thickened. 5. Serve over the rice.