Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, potato, mushroom and bok-choy sauté with mustard sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Potato, mushroom and bok-choy sauté with mustard sauce is something which I have loved my entire life. They’re fine and they look wonderful.
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. Scrape mushrooms and tofu, along with any sauce, on top of mustard greens and serve with white rice.
To begin with this particular recipe, we must prepare a few ingredients. You can cook potato, mushroom and bok-choy sauté with mustard sauce using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Get 2 small russet potatoes
- Get 1 package mushrooms
- Prepare 2 bunches Bok-choy
- Take ☆1/2 TBSP soy sauce
- Take ☆1/2 TBSP hondashi
- Get ☆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.
Steps 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!
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. 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.
So that’s going to wrap it up with this special food potato, mushroom and bok-choy sauté with mustard sauce recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
