The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like "increasing fortune."
1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
1/2 teaspoon sugar
4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)
How to Make It
Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.
I loved the flavors in this dish, the chewiness of the mushrooms, and texture of the bok choy. It would be wonderful served over brown rice. Unfortunately, this was a rare dish my hubbie wasn't very fond of. Bummer!
Added 1 tsp of sriracha hot chili sauce to this recipe. Also cooked 3/4 lb shrimp in the wok and added at the end. All this was served over whole wheat spaghetti noodles and it was a delicious meal. Pretty easy, very tasty and will make it again.
my boyfriend made this as a side dish to accompany miso cod...the flavor is great and the sauce is so yummy, you definitely want to serve it over rice...as other reviewers have stated. We couldn't find Oyster Sauce, so we added more Soy Sauce and it turned out great. I would love to try this again with the Oyster Sauce.
I made this and followed the previous reader's suggestion and served it over brown rice. I also used vegetable broth (mushroom broth to be exact) to make it vegetarian. My non-vegetarian vegetable hating roommate had seconds and asked that it made again.
Very tasty! I would serve this over rice next time, as the sauce is extremely delicious. I added edamame to punch up the protein value, replaced the chicky broth with veggie broth, and served it as a main, vegetarian-friendly dish. I will definitely be making this recipe again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!