Before I get to this Chinese Pak-Choi and Shiitake, I would really appreciate it if you could pop over to a site and give my Korean Spicy Tenderstem Broccoli recipe a vote! The winner gets a trip to Paris, my absolute favourite place. Here’s the link:
Here’s a lovely, simple recipe for Chinese Pak-Choi and Shiitake mushrooms that is so healthy, vegan and, if you use potato flour, gluten-free! I used plain flour because it was all I had but potato flour is more authentic. It is lovely to find nice and healthy Chinese recipes like this one because most Chinese recipes, at least the ones I’m drawn to, are full of calories. Serving this on the plate makes me feel less guilty about what is served next to it!
Normally I would recommend that you do not was the mushrooms but brush them well with a pastry brush to remove any dirt or grit as washing them will make them soak up loads of water, but seeing as they’re being par-boiled, they’ll do that anyway.They will release some of it in the wok which with then be thickened with the flour and water mixture.