Only a few days until the 2009 Chinese New Year. January 26  starts the Year of the Ox. I thought I’d post some of our favorite chinese recipes to start the celebration. Who doesn’t like Chinese food? Okay, don’t answer that.  Just enjoy this recipe.

Ingredients:

• 1/2 cup shiitake mushrooms
• 6 stalks baby bokchoy, cut lengthwise
• 1 bell pepper, sliced thinly (red, yellow, green or orange–or all of them!)
• 1/2 cup chicken broth (or water)
• 2 tbs oil for sauteeing
• 2 tbs soy sauce
• 1 tsp sugar
• 2 tbs dry sherry or chinese wine
• 2 tsp cornstarch

Directions:

1. If using dried mushrooms, soak in enough warm water until soft.  Set aside.
2. In wok or skillet, heat oil. Stir fry bokchoy and pepper for 2 minutes.
3. Add mushrooms, chicken broth, soy sauce and sugar. Cover and cook for 3 – 5 minutes.
4. Blend dry sherry into cornstarch. Stir into vegetable mixture. Cook and stir until thickened.
5. Serve warm over rice or with fish or meat.

Note: You can also add bamboo shoots, bean sprouts and/or water chestnuts (for added crunch)!

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