2 c Vegetarian chicken-flavored
Broth 5 To 6 shitake mushrooms
1 tb (plus) freshly minced
Garlic 1 Inch square freshly minced
Ginger 4 c Chopped bok choy or 6 to 7
Baby bok choy 2 tb Corn starch
1/4 c Cool water
1 c Boiling water
1 c Shredded or slicced bamboo
Shoots 1 tb Light soy sauce, or to
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. Source: Apparent original. Posted by sally charette <ECZ5SCC@MVS.OAC.UCLA.EDU>to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?