Chinese black mushrooms, or dried shiitakes, have an intense, slightly smoky flavor that’s especially good in soups and stir-fries. Rinse well before soaking to remove any grit.
- 8 dried Chinese black mushrooms
- 1 cup low-sodium vegetable broth
- 1 tsp. low-sodium soy sauce
- 1 Tbs. canola oil
- 1 lb. baby bok choy (about 4 bunches), halved
- 1 clove garlic, minced (about 1 tsp.)
- 1 tsp. sugar
- 1 medium red bell pepper, cut into 1-inch dice (about 1 cup)
Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, and soak 30 minutes to soften. Drain, reserving soaking liquid. Add soy sauce to soaking liquid, and set aside.
Remove and discard mushroom stems. Cut caps into 1/4-inch slices.
Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute. Add reserved mushroom liquid, mushrooms, garlic and sugar, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender. Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.
- Calories: 83
- Carbohydrate Content: 12 g
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 216 mg
- Sugar Content: 4 g