Plenty of umami "stir-fried shirasu bok choy with garlic"

Perfect when you want one more item on the table! Introducing a simple recipe for "stir-fried shirasu bok choy with garlic" that has a punchy taste.

Stir-fried whitebait bok choy with garlic

material

Bok choy 2 strains Bunashimeji 1 bag Shirasu 20g (0.71oz)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 piece of garlic (about 2 cm for a tube)
Hawk's claw appropriate amount

How to make

1. Wash the bok choy, drain it, and cut it into pieces about 3 cm wide. Bunashimeji mushrooms are removed and loosened.


2. Sprinkle sesame oil in a frying pan and fry chopped garlic and hawk claws over low heat. When the aroma comes out, add Bunashimeji mushrooms, bok choy stems, and leaves in that order and fry.


3. When the shimeji mushrooms are cooked, add soy sauce and fry, and when the taste is familiar to the whole, it is complete.

What is its taste?

The main seasoning is a simple seasoning of soy sauce only, but thanks to mushrooms and shirasu, it has plenty of umami! Fragrant sesame oil and hawk claws that add a tingling stimulus are used as accents. The crispy texture of bok choy is also pleasant, and the deliciousness of chopsticks.


If you use kitchen knives when cutting bok choy and shimeji mushrooms, it will be easier without the need for kitchen knives and cutting boards. Please try this easy and delicious recipe!