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Bok Choy and Mushroom Stir-Fry

 
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Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.

Yield

2

servings

Prep

8

min

Cook

6

min

Ready

15

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

½ tablespoon vegetable oil
such as peanut oil sunflower oil, canola or olive oil
2 cloves garlic
freshly crushed
¼ inch ginger
peeled and minced
*
2 each scallions, spring or green onions
sliced
1 cup mushrooms
shiitake is the best, but white button or cremini work well too, sliced
8 ounces bok choy
about 4 bok choy, halved lengthwise if too big
1 teaspoon black bean sauce
preferably black bean-garlic sauce, or to taste
*
1 teaspoon rice vinegar
or to taste
½ teaspoon sesame oil

Directions

Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minutes until very fragrant.

Add the mushrooms, stirring occasionally, and cook until the mushrooms are partially browned, about 3 minutes.

Stir in the bok choy, and cook for another 2 to 3 minutes until the leaves are wilted and the stems become tender but still crispy.

Add all the seasoning ingredients to taste, and stir well.

Cook for another 1 to 2 minutes, remove from the heat and stir in cilantro.

Serve warm with rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 6660% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 32% Vitamin C 35%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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