Bok Choy & Mushroom Stir-Fry
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 servingsPrep
8 minCook
6 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
such as peanut oil sunflower oil, canola or olive oil |
|
| 2 | cloves |
garlic
freshly crushed |
|
| 0.3 | inch |
ginger
peeled and minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 237 | ml |
mushrooms
shiitake is the best, but white button or cremini work well too, sliced |
|
| 231.2 | ml/g |
bok choy
about 4 bok choy, halved lengthwise if too big |
|
| 5 | ml |
black bean sauce
preferably black bean-garlic sauce, or to taste |
* |
| 5 | ml |
rice vinegar
or to taste |
|
| 2.5 | ml |
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.
