2 cup vegetarian chicken-flavored
1 broth
5 to 6 shitake mushrooms
1 tbsp (plus) freshly minced
1 garlic
1 inch square freshly minced
1 ginger
4 cup chopped bok choy or 6 to 7
1 baby bok choy
2 tbsp corn starch
1/4 cup cool water
1 cup boiling water
1 cup shredded or slicced bamboo
1 shoots
1 tbsp light soy sauce, or to
1 taste
Directions
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
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.
1.80á
Servings: 1 servings
Bok Choy & Shitake Mushrooms Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Mushroom; Vegetable
The History of Recipes
Recipes as an idea can be observed far back into distant history, certainly as far as early Egypt, and potentially, even further back. However, sadly, these early cook books were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into Roman times 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of a good variety of aromatic flavors, including many that are still in use today like basil, fennel and dill. During the next few centuries, the rich families of Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections were highly sought after. However, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording recipes to help cooks of their time. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Bok Choy & Shitake Mushrooms recipe.
