Sautéed Mushrooms and Bok Choy
A quick and healthy dish with earthy mushrooms and crunchy bok choy, perfect as a side or light main for busy weeknight dinners.
Ingredients
Vegetables
- 1 bunch bok choy, washed and chopped (separate leaves and stems) Make sure to wash thoroughly, as dirt can hide in the leaves.
- 8-10 oz cremini or button mushrooms, sliced Other types of mushrooms can be used.
- 2-3 cloves garlic, minced Adjust to taste.
- 1 teaspoon ginger, minced (optional) Adds extra flavor if desired.
Sauces and Oils
- 2 tablespoons soy sauce Adjust to taste.
- 1 tablespoon oyster sauce (optional) Can be omitted for a vegan option.
- 1 teaspoon sesame oil Enhances the dish's flavor.
- 1-2 tablespoons vegetable oil for sautéing Use as needed for cooking.
- black pepper, to taste
Instructions
Preparation
- Wash and chop the bok choy, separating the leaves and stems. Slice the mushrooms and mince the garlic and ginger (if using).
Cooking
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger (if using) and sauté for about 30 seconds until fragrant.
- Add the bok choy stems to the wok and stir-fry for 2-3 minutes until slightly softened.
- Add the sliced mushrooms and stir-fry for another 3-4 minutes until they release their moisture and start to brown.
- Add the bok choy leaves and continue stir-frying for 1-2 minutes until wilted but still slightly crisp.
- Stir in the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Toss everything together until well coated.
Serving
- Serve immediately as a side dish or as part of a larger meal.
Notes
Pairs well with rice or noodles. For extra crunch, sprinkle toasted sesame seeds on top before serving.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 500mgFiber: 3gSugar: 2g
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