Chinese-Style Baby Bok Choy with Mushroom Sauce Review

  • Review By
  • naples34102's rating
  • Reviewed on Jan 22nd 2012

Delicious, but it’s not the bok choy. It’s not the mushrooms. It’s the unique and richly flavored sauce along with the bok choy and mushrooms. This requires a couple of extra steps but you are rewarded for the effort. The flavor just can’t be beat. I don’t use potato starch, but cornstarch worked just fine. I served this with “Beef Yakitori” and “Garlic Fried Rice”, both recipes also from this site.