Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, potato, mushroom and bok-choy sauté with mustard sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Bok Choy cultivation happened for the first time in China. You can use it in several. dishes because of its crisp texture. White cabbage is quite nutritious and tastes sweet.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Potato, mushroom and bok-choy sauté with mustard sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook potato, mushroom and bok-choy sauté with mustard sauce using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Make ready 2 small russet potatoes
- Get 1 package mushrooms
- Prepare 2 bunches Bok-choy
- Prepare ☆1/2 TBSP soy sauce
- Make ready ☆1/2 TBSP hondashi
- Get ☆2 TBSP Dijon mustard
Add the potatoes and onions to a preheated skillet with olive oil. Cook undisturbed for a few minutes, so that the potatoes get nice and crisp at the bottom. Continue to cook until the potatoes are fully cooked through. Add the bok choy leaves, ginger, and garlic, and stir.
Steps to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Wash bok-choy and cut.
- Cut potatoes into thin strips
- Cut off the stems and wash mushrooms
- In a large pan, pour large amount of vegetables oil. Sauté potatoes with high heat until they get golden brown.
- Add bok-choy and mushrooms and sauté for 3 minutes.
- Add ☆sauce and sauté for an additional 2 minutes and enjoy!
Add ½ of the sauce to the pan (it will sizzle and spit, so stand back), stir, and turn off the heat. Add the remaining sauce to the pan and gently stir to combine. In this recipe the tofu and mushrooms are sautéed until cooked ans simmered in mildly spiced curry with mustard and soy sauce and flavoured with lots of ginger and sesame. Serve the Tofu and Mushroom Curry with a hot bowl of steamed jasmine rice for. Remove the potatoes from the pot and put through a ricer.
So that’s going to wrap it up for this exceptional food potato, mushroom and bok-choy sauté with mustard sauce recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
