Soba With Garlic Chives Mushrooms and Bok Choy |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking Light, AUGUST 2004 Ingredients:
3 quarts water |
1 lb bok choy |
8 ounces uncooked soba noodles (buckwheat noodles) |
2 1/2 tablespoons olive oil |
3 cups garlic chives ((1-inch slices) |
5 cups thinly sliced shiitake mushroom caps (about 1/2 pound) |
5 cups thinly sliced cremini mushrooms (about 1/2 pound) |
1/3 cup sake (rice wine) or 1/3 cup sherry wine |
1/3 cup low sodium soy sauce |
Directions:
1. Bring 3 quarts water to a boil in a large Dutch oven. Cut bok choy diagonally into 1-inch pieces; separate green portions and stalks. Cook stalks in boiling water 2 minutes. Add green portions; cook 1 minute. Remove bok choy from water with a slotted spoon; place in a colander. Rinse under cold water; drain. Place in a bowl.
2. Return water to a boil, and add soba. Cook 4 minutes or until al dente. Drain and rinse with warm water; drain.
3. Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add garlic chives to pan; stir-fry 10 seconds.
4. Add shiitake and cremini mushrooms and sake; cover, reduce heat to medium-low, and cook 3 minutes or until mushrooms are tender. Uncover and increase heat to medium-high.
5. Add bok choy and soy sauce; cook 2 minutes, stirring occasionally. Add noodles; cook 2 minutes, tossing to combine. Serve immediately.
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