Jan 212013

Bok Choy with Shiitake Mushroom from Simple Recipes (1)

Have you noticed the change in my blog’s header? I have  wanted to update the header for a while but did not have the time nor the inspiration to do it until recently, when a friend asked for my blog address. I said in a very comfortable manner “simplerecipes[dot]me”. She then asked me right away “what? simplerecipes[dot]me[dot]com?”. I then had to explain that instead of [dot]com it is [dot]me . She was very confused…she is not the first person and will not be the last person that will give me a puzzled or suspicious look after I say [dot]me. So here I am, with a new header look…I hope I did not confuse you…even more…actually nothing has changed, my domain name is still the same but just now it is stated in the header. By the way, last week I had the chance to change the Simple Recipes Facebook cover as well.

Okay, enough of blog’s header explanation…today I am sharing with you a dish that I often make. It is a very simple recipe to enhance any green vegetable. In this one I use bok choy…it is great as a side dish and pairs very well with fish or chicken. It is so simple and yet very tasty. The addition of shiitake mushrooms gives the bok choy a real novel taste.


1 bunch of bok chop cut into approximately 1½ in
3 garlic cloves chopped
5 to 6 dry shiitake mushroom
1 tablespoon olive oil
Salt and pepper to taste

Bok Choy with Shiitake Mushroom from Simple Recipes (2)


Soak the shiitake mushrooms in one cup of warm water until soft. Squeeze the water out of the mushrooms and slice them. Reserve the water.

In a wok or fry pan heat the olive oil and add the garlic stir and add the mushrooms. Sauté until the mushroom are slightly golden. Add the bok choy and stir fry until the leaves are tilted. Add salt and pepper to taste.

Remove from the heat and serve hot or warm.

Bok Choy with Shiitake Mushroom from Simple Recipes (3)

I hope you enjoy this simple recipe of Bok Choy with Shiitake Mushroom.

Curiosity Corner Jan 2013
Did you know that shiitake mushrooms are native to East Asia? Moreover, these mushrooms have been used medicinally by the Chinese and it can be found nowdays throughout the supermarkets across the World. Shiitake mushrooms are a very good source of vitamins B2, B5 and B6 and they are low in calories.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Aug 272012

This is a very tasty dish, it is gluten free since the glass noodles are made of sweet potato starch. In this dish I added some slice chicken, shitake mushrooms, bok choy and lots of Thai basil. This dish has a touch of sweet and spiciness. It is delicious, and you have it all in one dish! It seems more complicated that really it is…I like to cook all the ingredients by steps since different ingredients require different time of cooking, once they are cooked you just need to put them together. The good thing is that you just need a big wok pan.


1 large chicken breast, thinly sliced
4 to 5 garlic cloves, finely minced
½ tablespoon soy sauce
1 tablespoon olive oil
Salt and pepper to taste

6-7 dry shiitake mushrooms
2-3 carrots, sliced
½ onion sliced
½ bunch bok choy, cut in approximately 1 in
1 tablespoon olive oil
Soy sauce to taste
½ teaspoon sugar
Salt and pepper to taste
½ teaspoon chili oil
½ tablespoon sesame oil
Thai basil to taste

Glass noddle


Marinate the chicken with the garlic, soy sauce, olive oil, salt and pepper. Leave in the refrigerator for approximately ½ hour to 1 hour.

Soak the dry shiitake mushrooms in 1/3 cup warm water. When soft, squeeze the water and slice. Keep the water for later use.

Cook the glass noodle in boiling water for 5 to 6 minutes or until it turn transparent and soft. Drain the water in a colander and run cold water through. Set aside.

In a wok, sauté the chicken in high heat, making sure that is cooked throughout. Remove from the heat and set aside. In the same pan add the carrot and 1 to 2 tablespoons of water, cook until the carrots are slightly soft. Remove and add to the chicken.

Add olive oil to the pan and the sliced onion and shiitake mushroom, sauté until slightly golden brown, remove and add to the chicken and carrot bowl.

Now add the bok choy to the pan and sauté for a couple of minutes and again remove it by placing together with the chicken, carrot and mushroom bowl.

Place in the wok the water where the mushrooms were soaked, the soy sauce and the sugar. Once starts to boil toss in the glass noddle, and mix gently until the noodle is evenly coated with the sauce. Add the mixture of chicken and vegetables to the noodle. Mix gently. Add the chili oil, sesame oil and the Thai basil. Toss gently and remove from the heat. Serve hot.

Curiosity Corner Jan 2013
Did you know that there are many varieties of glass noodles in Asian cuisine? These noodles can be made from yam, mung bean, sweet potato, yucca starch.

Thank you for stopping by Simple Recipes and have a great week!

Jul 122010

This is a very easy and simple recipe for tilapia. It is tasty and the fish comes out very tender and juicy…not to mention that it is very healthy.


2 filets of Tilapia
1 tablespoon ginger (finely stripes)
1 ½ tablespoon cooking wine
¾ cup of fresh shiitake mushroom sliced
½ cup green onion finely chopped
½ cup cilantro chopped
1 tablespoon sesame oil
2 tablespoon light soy sauce
1 teaspoon honey
Salt and pepper to taste


Lay the filets on a steam safedish, sprinkle the filet with the 1 tablespoon of cooking wine, top it with the ginger, salt and pepper, mushrooms and the green onion.

Steam the fish for approximately 10 minutes. In the mean time mix the soy sauce, honey, remaining cooking wine and sesame oil.

Remove the liquid that is formed during the cooking. Gently add the cilantro and the soy sauce mix. Steam for another 2 minutes.

Serve it hot.

Curiosity Corner Jan 2013
Did you know that tilapia is the third most important fish in the aquafarming? Aquafarming is a name given to a process of fish culture under control conditions. Interestingly tilapias have low levels of mercury due to its quick growth, short life, and a vegetarian diet.

Thank you for stopping by Simple Recipes and have a great week!

Jun 072010

This soup is a complete meal by itself, and more importantly it is easy and simple to make. You can always change the kind of vegetable, meat or even go meatless. I made sure that I had veggies, protein (shrimp) and carb (rice cake).

I love the texture of the rice ovaletts or rice cake which is chewy…I got this rice cake at the local Korean grocery, but you can find in almost every Asian grocery store. Rice cake is used in all kind of Asian cuisine


1-2 cups of rice ovaletts
6~7 leaves of napa cabbage
2 medium carrots
½ bunch green onion, finely chopped
4~5 dry shiitake mushroom
Cilantro, finely chopped
1 can chicken broth
½ lb medium shrimp
1 tablespoon olive oil


First soak the shiitake mushroom in hot water until soft, slice them and set aside. Wash and chop the napa cabbage and carrot.

Soak the rice cake in cold water for 5 minutes and drain well.

In a deep pot, heat the olive oil and add half of the green onion, sautee slightly, add the chicken broth and 1 to 1 ½ cup of water, let it boil.

Add the carrots and let it boil again. Add the rice cake, let it boil then add the napa cabbage, the mushroom, stir gently, by now the rice cake will be soft.

Add the shrimps and mix gently, until the shrimp turn pink, do not over cook, otherwise the shrimps will be hard. Finally add the remaining green onion and cilantro, stir gently and remove the soup from the heat.

Serve hot.

Curiosity Corner Jan 2013
Did you know that the rice ovaletts are called Niao gao in mandarin, and translate to “year cake” or “Chinese New Year’s cake”? In spite of the name it can be found not only during the celebration of Chinese New Year but through out the year in Asian grocery stores. Moreover, the rice cake is made from glutinous rice.

Thank you for stopping by Simple Recipes and have a great week!