Bok Choy and Shiitakes

From: thebigfunk

On Aug 15, 2009

Made this with "General Tso's Tofu" (vegan version)... substituted a tiny bit of soy sauce for the fish sauce. Came out really well. Next time, I'll double the recipe and use leftovers for a stirfry/fried rice.

From: Sackville

On Mar 11, 2005

We both enjoyed the combination of bok choy and mushrooms here and it was an easy dish to prepare ahead and then bring together quite quickly. I don't think you need all that chicken stock though. I was up to step 5 and just about ready to add the stock when I had to go answer the phone. Left my husband in charge and he just dumped in the whole 1/2 cup chicken stock. We had bok choy soup as a result! I think 2-3 tablespoons of water just to keep things from burning would be sufficient.

From: graffeetee

On Feb 13, 2008

this tasted like it was right from a chinese restaurant (and i mean that in a good way lol). i did not add as much stock as the recipe called for. even so, my bok choy threw off a lot of moisture, so i added a cornstarch/water slurry, which thickened the broth and helped keep all the flavors from just running off.

From: *Parsley*

On Aug 11, 2006

This is a simple and tasty side dish. It's a great combination . The fish sauce really does add lots of flavor. I read the previous reviews and only used 1/4 cup of chicken stock, and that seemed to be just enough. I will make this again; thanx!