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EnglishIngredients:
$9.99
Asn/Tas Dried Mushroom 4-5Cm
Qt 1
$4.49
Asn/Tas Shaohsing Cooking Wine
Qt 1
$4.49
Lkk Premium Dark Soy Sauce
Qt 1
$4.49
Lkk Premium Soy Sauce
Qt 1
$4.19
Mizuho Pure Sesame Oil
Qt 1
$3.99
Lkk White Pepper Powder
Qt 1
$1.49
F/Horse Tapioca Starch
Qt 1
Directions:
- Asian Taste Dry Mushroom 2 1/2 oz
- Baby Bok Choy 10 oz
- Garlic 4 Cloves
- Asian Taste Shaoxing Cooking Wine 1 Tbsp
- Lee Kum Kee Premium Dark Soy Sauce 1Tbsp
- Lee Kum Kee Soy Sauce 1 1/2 tsp
- Mizuho 100% Pure Sesame Oil 1/8 tsp
- C&H Sugar 1 1/2 tsp
- Lee Kum Kee White Pepper Powder 1/8 tsp
- Flying Horse Tapioca Starch 1 1/2 tsp
- Place the dry mushroom in a bowl, our in boiling hot water, soak for 3 minutes
- Drain the Mushroom water and save it
- In another pot, bring water to boil, add in vegetable oil, and salt, quickly blanch the bak choy and move the bak choy to cold water
- In a skillet, add in vegetable oil, garlic, and mushrooms. And add in shaoxing wine, mushroom water, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper and the cornstarch slurry
- Bring to boil and ready to eat! Pro tip: follow the video to see the plating instrustion
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