Traveling Across

From the Garden

Home >> Recipes >> Vegetarian Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


16 dried mushrooms
1 cups chicken broth
12 baby bok choy leaves, for garnish
1 4-ounce can whole button mushrooms, rinsed and drained
1 15-ounce can straw mushrooms, rinsed and drained
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoons cornstarch mixed with 3 tablespoons water


Soak black mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems. Place black mushrooms and chicken broth in medium saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer 20 minutes or until mushrooms are tender. While simmering mushrooms, blanch bok choy leaves in boiling water 30 seconds. Refresh under cold running water; drain well. Line platter with the bok choy leaves. Set aside.

When black mushrooms are tender, add button and straw mushrooms, soy sauce and oyster sauce; simmer 5 minutes. Add cornstarch solution and cook, stirring until sauce boils and thickens slightly. Spoon mushrooms on top of bok choy leaves and serve hot. Serves four. Preparation time: 30 minutes.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.