BOK CHOY MUSHROOM STIR FRY RECIPES

BOK CHOY AND MUSHROOM STIR-FRY RECIPE | MYRECIPES

Bok Choy and Mushroom Stir-Fry Recipe | MyRecipes image

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.

Provided by Julia Lee

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 pound baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
? teaspoon each kosher salt and pepper

Steps:

Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Nutrition Facts : Calories 101 calories, CarbohydrateContent 6.4 g, FatContent 7.3 g, FiberContent 2 g, ProteinContent 2.7 g, SaturatedFatContent 0.9 g, SodiumContent 345 mg

BABY BOK CHOY AND MUSHROOM STIR FRY RECIPE - FOOD.COM

Baby Bok Choy and Mushroom Stir Fry Recipe - Food.com image

This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon tamari
1 tablespoon gluten-free oyster sauce or 1 tablespoon tamari
2 tablespoons sake (optional) or 2 tablespoons chinese rice wine (optional)
1 tablespoon olive oil
1 garlic clove, chopped
1 teaspoon ginger, chopped
1/2 carrot, peeled and cut into matchsticks
4 cups baby bok choy, bottom stems removed
5 cups assortment mushrooms, sliced
salt
pepper
2 teaspoons potato starch
crushed red pepper flakes (optional)

Steps:

In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
Infuse love into the food and serve!

Nutrition Facts : Calories 149.8, FatContent 7.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 861.5, CarbohydrateContent 15.6, FiberContent 4, SugarContent 6.2, ProteinContent 9.1

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