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4
out of 5
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Mushroom Delight,
October 1, 2009
By lee_fielder
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"I prepared this recipe last night to be a side to an Indian shrimp curry. A little cross-cultural, but it was the perfect balance to the curry. I did double the recipe successfully, using dried oyster mushrooms equally with the shiitake. I increased the amount of soaking liquid to 1/2 cup, not 2/3, so it would thicken a little more in cooking. I also added 4 leaves of bok choy, cut to bite-sized pieces. I put the stem pieces into the wok just before the mushrooms, and fried for about 1/2 minute, then added the mushrooms. The leaf pieces went in last, fried just enough to start to wilt, then the sauce was added. I liked the flavor and crunch the bok choy added to the mushrooms.
This is a great Chinese vegetable dish, one which I will add to my list of regulars!"
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1 of 1 people found this review helpful.
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