Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, potato, mushroom and bok-choy sauté with mustard sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Potato, mushroom and bok-choy sauté with mustard sauce is something that I’ve loved my entire life.
Baby bok choy, lightly cooked just until bright green, is the star of this Chinese side dish, which Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth. Reviews for: Photos of Chinese-Style Baby Bok Choy with Mushroom Sauce. Sauté until most of the broth has evaporated.
To begin with this particular recipe, we must first prepare a few components. You can have potato, mushroom and bok-choy sauté with mustard sauce using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Make ready 2 small russet potatoes
- Get 1 package mushrooms
- Prepare 2 bunches Bok-choy
- Prepare ☆1/2 TBSP soy sauce
- Take ☆1/2 TBSP hondashi
- Take ☆2 TBSP Dijon mustard
We also like cooking with baby bok choy, which is smaller than full-sized bok choy, but has a similar taste and is virtually interchangeable with regular bok choy. Potato pastry is a wonderful way of using up leftover mashed potato, and this savoury tart is delicious hot or cold. Quick Bok choy stir fry with fresh shiitake mushrooms. Bok choy, as one of the most popular and healthy dark green leafy vegetables in common Chinese kitchen, has been my favorite ingredient too, specially in winter.
Instructions to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Wash bok-choy and cut.
- Cut potatoes into thin strips
- Cut off the stems and wash mushrooms
- In a large pan, pour large amount of vegetables oil. Sauté potatoes with high heat until they get golden brown.
- Add bok-choy and mushrooms and sauté for 3 minutes.
- Add ☆sauce and sauté for an additional 2 minutes and enjoy!
For sauce: In hot pan add butter and sauté onion, add mustard. Place a tablespoon of oil in a large skillet and place over medium-high heat. Add thinly sliced, shredded, or small whole bok choy leaves and season with soy sauce or salt Bok choy leaves are milder than mustard greens but more biting than Napa cabbage or Chinese leaves. This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option. Serve with gourmet crackers for a light meal.
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