Stir-fried Enoki Mushrooms over Bok Choy
A light vegetarian dish featuring blanched rapeseed as the base, topped with stir-fried enoki mushrooms finished with a delicate cornstarch-thickened sauce.
Ingredients
baby bok choy hearts (washed and ready)
250 g
enoki mushrooms (washed and ready)
200 g
garlic (crushed into paste)
5 cloves
salt
1 tsp
monosodium glutamate
2 tsp
cooking oil
25 g
Instructions
1
Blanch the bok choy
Bring water to a boil in a pot, add a small amount of salt, blanch the bok choy briefly, then remove and drain well, and arrange on a serving plate.
2
Stir-fry the enoki mushrooms
Clean the pot, add a small amount of oil, add the enoki mushrooms, add a little water, add all the seasonings, thicken with a thin cornstarch slurry, stir-fry until evenly coated, and spoon over the bok choy to serve.
