Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, potato, mushroom and bok-choy sauté with mustard sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Potato, mushroom and bok-choy sauté with mustard sauce is something which I’ve loved my whole life.
In a large pan, pour large amount of vegetables oil. Sauté potatoes with high heat until they get golden brown. It's a simple chinese food and easy to cook at home.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Prepare 2 small russet potatoes
- Prepare 1 package mushrooms
- Take 2 bunches Bok-choy
- Take ☆1/2 TBSP soy sauce
- Prepare ☆1/2 TBSP hondashi
- Make ready ☆2 TBSP Dijon mustard
For the veg marinade, I slightly modified Nom Nom Paleo's sauce from her chicken. Remove any bad leaves of Bok Choy. Then wash the shiitake mushrooms, remove the roots and cut into slices. Lower heat, but stir frequently to prevent sticking.
Instructions 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!
Slice the bok choy from the stem parts to the green leaves, including all the white stems. Stir, add the salt, and let saute without a lid for a while to prevent liquid forming. Remove the potatoes from the pot and put through a ricer. If you do not have a ricer, you can just mash the potatoes with a fork. Add a teaspoon or two of the half and half and the butter and mix to combine.
So that’s going to wrap it up with this special food potato, mushroom and bok-choy sauté with mustard sauce recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
