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Xiang Gu You Cai (Shiitake Baby Bok Choy)

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“Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.”

Ingredients Nutrition

  • 10 bunches baby bok choy
  • 6 dried shiitake mushrooms
  • 14 teaspoon salt (to taste)
  • 2 teaspoons soy sauce (to taste)
  • 1 teaspoon sugar (to taste)
  • 2 teaspoons cornstarch (as needed)
  • 14 teaspoon msg (optional)
  • 4 tablespoons cooking oil (as needed)


  1. Soak mushrooms in boiling water.
  2. Without separating bunches, wash and drain baby bok choy.
  3. Wash mushrooms and squeeze out excess water. Quarter.
  4. Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
  5. In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
  6. Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
  7. Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).

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