Pak Choi & Wild Rice
1 tablespoon dried shrimp
2-3 cloves garlic
10 fluid ounces vegetable stock
1 tablespoon soy sauce
3 tablespoons Shao Shing rice wine (or dry sherry)
1 teaspoon sugar
1 dried shiitake mushrooms, soaked in hot water, stems removed, sliced finely
1 tablespoon cornflour
350g pak choi, washed and halved or quartered according to size
small handful Chinese Flowering Chives (about 10g)
1/2 teaspoon sesame oil
60g (dry weight) wild rice, cooked
Pound together dried shrimp & garlic in a mortar and pestle. Add to the vegetable stock along with the mushrooms, soy sauce, sugar & Shao Shing. Simmer for 10 minutes. Add the pak choi and cover. Cook for 3-5 minutes.
Remove the pak choi and arrange in a serving plate. Add the cornflour mixture to the sauce and boil for a few minutes to thicken. Add the chives & sesame oil and pour the sauce over the pak choi. Serve with wild rice.
Nutrition Data
Calories (kcal) 415.5
Carbohydrate (g) 76.5
Protein (g) 17.5
Fat (g) 4.9
Fibre (g) 5.1
This does not look very appetizing, but it tasted great!
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