Sautéed Bok choy and mushroom recipe
Sin-free bok choy and shitake stirfry cooked with chicken stock, ginger and shallots.
Print
Pin
Servings: 4 seving
Calories: 48kcal
Equipment
- Wok
Ingredients
- 1 tablespoon Vegetable oil
- 1 tablespoon Ginger, minced
- 1 large Shallot, thinly sliced
- ½ teaspoon Chilli flakes
- ½ pound Shitake mushroom
- 1 ½ pounds Baby bok choy, cleaned with the ends trimmed
- ½ cup Chicken stock or vegetable stock or mushroom stock
- ½ teaspoon Salt
- ¼ teaspoon White pepper
Thickener (optional)
- 1 ½ teaspoons Potato starch or corn starch plus 2 tablespoons water
Instructions
- In a wok or large sauté pan, add the oil, ginger, shallots, chilli flakes and shitake mushroom over medium heat and cook until it shimmer, stirring constantly until fragrant, about 2 minutes.
- Increase the heat to medium-high. Add the bok choy and stir carefully to combine with the mushroom. Add the chicken stock, salt and pepper. Put the lid on and cook for another three minutes.
- Remove the lid, stir in the thickener (if using) and continue cooking to evaporate some of the liquid and the stalks are soft to the touch. Approximately 3-4 minutes.
- Drizzle the sesame oil and remove to a warm platter.
Nutrition
Calories: 48 kcal (2%)Carbohydrates: 9 g (3%)Protein: 3 g (6%)Fat: 1 g (2%)Sodium: 411 mg (18%)Potassium: 206 mg (6%)Fiber: 3 g (13%)Sugar: 4 g (4%)Vitamin A: 7644 IU (153%)Vitamin C: 77 mg (93%)Calcium: 192 mg (19%)Iron: 2 mg (11%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟