INGREDIENTS
1/2 pound (about 4 cups sliced) mustard greens or bok choy
1 quart chicken stock
1 tablespoon fresh gingerroot, grated
4 ounces sliced mushrooms, about 2 cups
1 teaspoon low-sodium soy sauce or to taste
1/2 teaspoon sesame oil*
Dash of hot pepper.* (optional)
DIRECTIONS
Slice the greens into thin strips. Heat the chicken stock in a saucepan and add gingerroot. Bring to a boil and stir in sliced mushrooms. Stir in the sliced greens and the soy sauce. Cook for about 12 minutes or until greens are tender. Add sesame oil and serve with hot rice on the side.
Makes about servings
*If you use hot sesame oil, no need to add dash hot pepper. I use Roland brand Hot Sesame Oil.
Hint:
Serve rice in a bowl and spoon the cooked greens along with broth over the rice. Add a little extra sesame oil to the dish.
Serve the soup broth in a cup with a slice of hot buttered corn bread.
If you are interested in learning about cooking Chinese-stye, Mastering the Art of Chinese Cooking