This is a favorite dish of many vegetable lovers. It combines the freshness of bok choy and mushrooms with the flavor of dry shrimp from the sea. The king oyster mushrooms are well known in the Japanese diet, and are rich in protein and B vitamins. This gourmet fungus also helps modulate blood cholesterol level and improve the immune system. Bok choy is known as one of the healthiest foods with many essential nutrients. One cup of bok choy contains only 9 calories but has plenty of dietary fibers, vitamins and minerals. 12oz of Bok Choy contains 80% of the daily recommended value of Vitamin C and more than a full day’s recommended intake of Vitamin A.
A. Bok Choy | Source from Local Farms |
B. - King Oyster Mushroom | All Natural - Grown in California |
- Carrot 1 Oz
C. 1 Cup of Rice ( How to Cook Rice )
Spice and Sauces (Well organized and combined in containers No.1 – No.4):
- Dry Shrimp - Sea Salt
- Garlic - Vegetable Oil
- Cooking Wine
Step by Step Recipe
1. Saute Shrimp: Put dry shrimp (No.3) into a bowl with water, soak for 15 minutes. Then add oil from cup (No.1) to a large pan and heat oil for 2 min or until hot. Add the garlic from (No.2) and dry shrimp to the pan. Stir and cook for 40 seconds to 1 minute until fragrant.
2. Cook Bok Choy: Add bok choy (A) to the pan. Keep cooking and stirring on high heat for 5 minutes.
3. Add Sauces: Shake well the mixed sauce in the container (No.4). Add the sliced mushroom and carrots (C) with the sauce into the pan. Cook, stirring frequently for 3-4 minutes until well cooked. Turn off the heat, divide into two dishes and enjoy!