3-4 green stemmed flat cabbages (Bok Choy)
275g abalone mushrooms
4tbsp corn oil
125ml clear soup stock
1tbsp cornflour, mixed with 1&1/2 tbsp water
1/2 tsp sesame oil
Seasoning:
1tsp salt
1tbsp oyster sauce
1&1/2 tbsp sugar
Clean the cabbages and cut them in half. Cut off and discard the stems from the mushrooms. Wash and slice into large pieces.
Blanch the cabbage and the mushrooms separately in boiling salted water for 1 min. Drain and plunge into clod water. Leave to cool, then drain again.
Heat the oil in a wok and stir fry the cabbage and mushrooms. Add the seasoning and the soup stock and bring to a boil. Stir in the cornflour mixture to thicken the sauce. Just before serving, stir in the sesame oil.
I used a mix of straw mushrooms, and abalone mushrooms. This is just a veg side dish, but it’s a really tasty one. I’m a huge fan of Bok Choy, and I love mushrooms too, so this is going to come in handy.
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