Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Bok Choy | 1 cup (70g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup vegetarian chicken-flavored
- broth
- 5 to 6 shitake mushrooms
- 1 tbsp (plus) freshly minced
- garlic
- 1 inch square freshly minced
- ginger
- 4 cup chopped bok choy or 6 to 7
- baby bok choy
- 2 tbsp corn starch
- 1/4 cup cool water
- 1 cup boiling water
- 1 cup shredded or slicced bamboo
- shoots
- 1 tbsp light soy sauce, or to
- taste
- =
Directions
Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes. When they are ready add the cornstarch to ¼ cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid into a skillet. Add garlic and ginger. Sim- mer for a few minutes and then add the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 minutes. Steam the boy choy separately (2-3 minutes, checking and tossing often). Whole baby bok choy may take a little longer. Add the bok choy to the mixture. Stir in the cornstarch till it"s as thick as you like it. Serve over rice.