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Steamed Bok Choy and Shiitakes
- 4 medium bok choy ends removed, rinsed, dried and leaves separated (arranged by size)
- 1-1/2 lb. rock shrimp rinsed and dried
- 2 eggs
- 1 bunch scallions sliced, white and green separated
- 1 cup cooked sushi rice (Koshi Hikari)
- 8 fresh shiitake caps
- 1 tablespoon naturally brewed soy sauce
- 1/4 cup grapeseed oil
- 1 tablespoon ginger julienned
- Salt and black pepper to taste
Directions:View on PBS Food
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