This is the first time I combined bok choy with crab mushroom. I was a little worried whether these two ingredients match or not but the results turned out quite good. For extra body and flavours I added starch with Chinese cooking wine to it. The tasty crab mushrooms blend well with the crunchy bok choy.
Ingredients
Crab Mushroom, 1 bowl
Bok Choy, 1 bunch,
Ginger, five slices
Garlic, 4 pcs, chopped finely
Chinese Cooking wine (Hua Tiau Shao Shing Chiew), 1 tablespoon
Light soya sauce, 1 tablespoon
Salt to taste
Sesame oil, ½ teaspoon
Corn flour and water mixture as gravy thickener
Vegetable oil, 1 teaspoon
Heat wok and put in vegetable oil. Sauté garlic and ginger until fragrant. Put in the white crab mushroom and bok choy. Stir fry for a short while. Add light soya sauce, Chinese cooking wine, sesame oil and salt to taste. Pour in a little water. Add corn flour and water mixture. Serve with steamed rice while still hot.
Ingredients
Crab Mushroom, 1 bowl
Bok Choy, 1 bunch,
Ginger, five slices
Garlic, 4 pcs, chopped finely
Chinese Cooking wine (Hua Tiau Shao Shing Chiew), 1 tablespoon
Light soya sauce, 1 tablespoon
Salt to taste
Sesame oil, ½ teaspoon
Corn flour and water mixture as gravy thickener
Vegetable oil, 1 teaspoon
Heat wok and put in vegetable oil. Sauté garlic and ginger until fragrant. Put in the white crab mushroom and bok choy. Stir fry for a short while. Add light soya sauce, Chinese cooking wine, sesame oil and salt to taste. Pour in a little water. Add corn flour and water mixture. Serve with steamed rice while still hot.
1 comment:
Almost like enoki mushrooms
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