Home » Recipes » Baby Bok Choy with Celery and Mushrooms
4 large baby bok choy
1 tablespoon sesame oil
1 cup sliced celery
1 pinch ground ginger
2 cloves garlic, finely chopped
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced
Gluten-free tamari, to taste
Trim 1/4-inch from root ends of bok choy. Cut into 2-inch sections, keeping stems and leaves in separate piles.
In a large skillet, heat oil over medium-high heat. Sauté celery and ginger for 3 minutes. Add garlic and cook 30 seconds until fragrant.
Add bok choy stems and mushrooms and sauté for 3 minutes or until vegetables are beginning to soften. Add leaves and continue to cook, covered, until tender and bright green, 2 to 3 minutes. Season to taste with tamari.
Per Serving:130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 115mg sodium, 24g carbohydrates, (4 g dietary fiber, 7g sugar), 4g protein.
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