Joi Choi With Shiitake Mushrooms and Scallops

Joi Choi With Shiitake Mushrooms and Scallops - is a quick dish uses fresh and canned mushrooms, bamboo shoots, fresh sea scallops and joi choi (bok choy). Serve with fresh steamed white or brown rice.
  • Prep10 min |
  • Total20 min |
  • Serves 2



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 - The Gourmet Food And Cooking Resource