Stir-Fried Baby Bok Choy with Shiitake Mushrooms
Serves 6 | Prep Time 15 min | Cook Time 5 min
I love Asian fare, but I can also see why people stay away from it in their kitchens. It can be a bit daunting, especially all of those veggies with exotic names that most of us didn’t grow up with and don’t have the faintest idea how to prepare. But I’m here to take you over those culinary hurdles, and it’s important, because most Asian vegetables have loads of health-supportive phytochemicals. Here I’ve combined two powerhouses, bok choy and shiitake mushrooms. I prefer baby bok choy, as bok choy gets more bitter as it matures.
Instructions
Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
Heat the light sesame oil in a saute pan over medium heat, then
add the scallions, ginger, garlic, mushrooms, and a pinch of salt and saute for 30 seconds. Add the water, tamari, and the bok choy stems and saute for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of salt and saute until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
COOK’S NOTE: To toast seeds or nuts, preheat the oven or toaster oven to 350oF and line a baking sheet with parchment paper. Spread the seeds or nuts in an even layer on the prepared pan and toast until aromatic and slightly browned, 5 to 7 minutes. Check frequently, as they can burn easily.
STORAGE: Store in a covered container in the refrigerator for 3 days.
PER SERVING: Calories: 150; Total Fat: 7.8 g (1 g saturated, 2.6 g mono- unsaturated); Carbohydrates: 16 g; Protein: 10 g; Fiber: 6 g; Sodium: 585 mg
Ingredients
4 heads baby bok choy
2 tablespoons light sesame oil
2 scallions, white parts only, thinly sliced
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1⁄2 pound shiitake mushrooms, stemmed and sliced 1⁄4 inch thick
Sea salt
2 tablespoons water
1 tablespoon tamari
1 tablespoon freshly squeezed lime juice
11⁄2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds