Joi Choi With Shiitake Mushrooms and Scallops

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A quick dish uses fresh and canned mushrooms, bamboo shoots, fresh sea scallops and joi choi (bok choy).
  • PrepN/A |
  • TotalN/A |
  • Serves 2

Ingredients

    • 1 head joi choi or 2-3 baby bok choy
    • 1/2 lb fresh scallops
    • 8 shiitake mushrooms
    • 1 can button mushrooms
    • 1 small can bamboo shoots
    • 2 tablespoons canola oil
    • 1 1/2 cups chicken broth
    • 1 1/2 teaspoon cornstarch

Instructions

Cut off joi choi leaves.  Soak shiitake mushrooms, cut off the stems and cut into 6 pieces each.  Drain mushroom tops and cut in half.  Slice bamboo shoots.

Heat 1 tablespoon of oil in a pan and add the bok choy stems for about 1 minute, then add leaves.  Saute lightly.  Add 1/2 cup broth and cook until tender.  In a separate pan heat 1 tablespoon oil.  Add scallops, shiitake, button mushrooms and bamboo shoots. Saute lightly.  Add 1 cup broth and cook on low heat for 5 minutes.

Remove vegetables/scallops from pans and arrange attractively on a serving platter. Set aside.

Add 1/2 teaspoon salt to broth in which the vegetables and scallops were cooked and make gravy, thickened with 1 1/2 teaspoon cornstarch (mixed with water) and pour over vegetables and scallops.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource