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Categories:
walnuts bok choy raisins garlic onions mushrooms cornstarch cold water mustard soy sauce dry sherry oil
Viewed: 49 - Published at: 2 years agoIngredients
- 1/2 cup walnuts, chopped
- 20 -24 ounces bok choy, chopped
- 2 tablespoons raisins
- 6 garlic cloves, minced
- 2 onions, chopped
- 4 mushrooms, halved and sliced
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 4 teaspoons Dijon mustard
- 2 tablespoons reduced sodium soy sauce
- 1/2 cup dry sherry
- 1/2 teaspoon oil (to coat pan)
Method
- Chop walnuts and set aside.
- Chop bok choy, add raisins, and set aside. If you haven't worked with bok choy before, see Anne Sainz's notes above.
- Combine garlic, onion and mushrooms and set aside.
- Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onion and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of sherry as needed to prevent sticking.
- Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted.
- Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.
