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July 25, 2005
One of my favorite sautes
Bok Choy, Carrot, and Mushroom Saute
6 carrots (sliced into 1/4 in.rounds if large or one inch pieces if baby carrots)
4 small heads bok choy or tatsoi (remove bottom core and coarsely cut)
12 fresh mushrooms (sliced)
2 garlic cloves, minced
1/2 sweet onion (sliced)
2 T butter
2 TBS olive oil
salt and ground black pepper to taste
1/4 c. chicken or vegetable stock
Lightly brown mushrooms in 1 T. butter over high heat. Use a large enough saute pan so mushrooms are not lying on top of each other (this ensures that the mushrooms brown instead of losing their water and becoming steamed). Remove the browned mushrooms from the pan.
Add 2 T olive oil and carrots to the pan. Sauté for 3 - 4 minutes over medium heat, stirring frequently. Add garlic, onion and bok choy. Sauté 2-3 minutes over medium heat, taking care to not brown the onion or garlic.
Add stock, basil, salt and pepper and the browned mushrooms. Bring to a boil over high heat. Stir in 1 T butter, stirring until the butter emulsifies the stock. Check seasoning and adjust to taste. Serve immediately.
Serves 4.
Posted by Jeff at July 25, 2005 10:48 AM
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