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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.
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
- Cholesterol Content 0 mg
- 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