A variation from the recipe in http://www.epicurious.com/recipes/food/views/BABY-BOK-CHOY-WITH-BRAISED-SHIITAKE-SAUCE-237106 Bok choy is also known as Chinese cabbage. Glass noodles are also known as cellophane noodles, Chinese vermicelli, and bean thread noodles.

Ingredients

1 1/2	ounces shiitake mushrooms, large, dried (about 10 pcs)
3	tablespoons vegetable oil, divided
1	head Chinese cabbage (bok choy), halved lengthwise (about 8 stems)
1	teaspoon tapioca starch or cornstarch
1	tablespoon water
1	clove garlic, large, minced
1	cup chicken broth
1	tablespoon soy sauce
1	tablespoon oyster sauce
1	tablespoon sesame oil
1	teaspoon sugar
2	tbsp ginger, peeled, cut into very thin matchstick-size strips (about 1 inch)
1	cup cellophane noodles

Directions

1. Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
   
   
2. Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover. (or steam)
   
   
3. Cook noodles in boiling water for 1 1/2 min.
   
   
4. Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl.
   
   
5. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds.
   
   
6. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients.
   
   
7. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds.
   
   
8. Add noodles. Season with salt and pepper. Pour over bok choy; scatter ginger over.
   
   

Categories

Vegetables, Main Dish, Side Dish, Soup, Braise

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in manganese Very high in vitamin A Very high in vitamin C