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We hope you got insight from reading it, now let's go back to potato, mushroom and bok-choy sauté with mustard sauce recipe. You can have potato, mushroom and bok-choy sauté with mustard sauce using 6 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Potato, mushroom and bok-choy sauté with mustard sauce:

1. Get 2 of small russet potatoes.
2. Use 1 package of mushrooms.
3. Take 2 bunches of Bok-choy.
4. Use of ☆1/2 TBSP soy sauce.
5. Use of ☆1/2 TBSP hondashi.
6. Take of ☆2 TBSP Dijon mustard.

Instructions to make Potato, mushroom and bok-choy sauté with mustard sauce:

1. Wash bok-choy and cut..
2. Cut potatoes into thin strips.
3. Cut off the stems and wash mushrooms.
4. In a large pan, pour large amount of vegetables oil. Sauté potatoes with high heat until they get golden brown..
5. Add bok-choy and mushrooms and sauté for 3 minutes..
6. Add ☆sauce and sauté for an additional 2 minutes and enjoy!.

We also like cooking with baby bok choy, which is smaller than full-sized bok choy, but has a similar taste and is virtually interchangeable with regular bok choy. Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work. Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown. It tastes mild and we absolutely love it — especially when we quickly stir-fry or saute it.

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