1 1/4 pounds bok choy (about 1 head)
1/4 cup dry white wine
2 tablespoons Chinese oyster sauce
1/2 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
1/2 cups chicken stock
1 small dried hot pepper
6 ounces sliced portobello mushrooms (precut; about 16 slices)
1 cup shredded carrots (precut)
Cut the bok choy on the diagonal into thin strips (about 6 cups).
In a bowl, mix together the wine, oyster sauce, soy sauce, cornstarch, and 1 cup of the chicken stock and set aside. Meanwhile, preheat a nonstick wok or a large nonstick skillet over high heat.
Put 1/4 cup of the remaining chicken stock and the dried pepper into the hot wok or skillet and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring constantly and turning the mushrooms periodically, until they brown, 1 1/2 to 2 minutes. Remove and reserve the mushrooms.
Add the remaining 1/4 cup of chicken stock and the bok choy to the wok or skillet. Stir and add the carrots. Cook and stir for about 1 minute, until the carrots are limp. Add the reserved sauce mixture and stir to coat. Add the reserved mushrooms and any juice they have given off. Continue to cook and stir for another minute or two, until the sauce thickens and bubbles. Remove the hot pepper before serving.
- per Serving
- 4 Servings
- % Cal. from Fat
- Fat. Total