Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, potato, mushroom and bok-choy sauté with mustard sauce. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Potato, mushroom and bok-choy sauté with mustard sauce is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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
- Take 1 package mushrooms
- Take 2 bunches Bok-choy
- Make ready ☆1/2 TBSP soy sauce
- Prepare ☆1/2 TBSP hondashi
- Take ☆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.
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!
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 for this exceptional food potato, mushroom and bok-choy sauté with mustard sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
