Almost Non-Fat Banana Bread Muffins t
INGREDIENTS:
2 c Vegetarian chicken-flavored Baby bok choy
Broth 2 tb Corn starch
5 To 6 shitake mushrooms 1/4 c Cool water
1 tb (plus) freshly minced 1 c Boiling water
Garlic 1 c Shredded or slicced bamboo
1 Inch square freshly minced Shoots
Ginger 1 tb Light soy sauce, or to
4 c Chopped bok choy or 6 to 7 Taste
2 c Vegetarian chicken-flavored Baby bok choy
Broth 2 tb Corn starch
5 To 6 shitake mushrooms 1/4 c Cool water
1 tb (plus) freshly minced 1 c Boiling water
Garlic 1 c Shredded or slicced bamboo
1 Inch square freshly minced Shoots
Ginger 1 tb Light soy sauce, or to
4 c Chopped bok choy or 6 to 7 Taste
Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes.
When they are ready add the cornstarch to 1/4 cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid into a skillet. Add garlic and ginger. Sim-
mer for a few minutes and then add the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 minutes.
Steam the boy choy separately (2-3 minutes, checking and tossing often). whole baby bok choy may take a little longer.
Add the bok choy to the mixture. Stir in the cornstarch till it's as thick as you like it. Serve over rice.
When they are ready add the cornstarch to 1/4 cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid into a skillet. Add garlic and ginger. Sim-
mer for a few minutes and then add the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 minutes.
Steam the boy choy separately (2-3 minutes, checking and tossing often). whole baby bok choy may take a little longer.
Add the bok choy to the mixture. Stir in the cornstarch till it's as thick as you like it. Serve over rice.