Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, potato, mushroom and bok-choy sauté with mustard sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Potato, mushroom and bok-choy sauté with mustard sauce is something which I have loved my whole life. They’re nice 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 recipe, we must first prepare a few components. You can cook potato, mushroom and bok-choy sauté with mustard sauce using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Take 2 small russet potatoes
- Get 1 package mushrooms
- Take 2 bunches Bok-choy
- Make ready ☆1/2 TBSP soy sauce
- Get ☆1/2 TBSP hondashi
- Take ☆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 this up for this exceptional food potato, mushroom and bok-choy sauté with mustard sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
