Baby Bok Choy with Celery and Mushrooms

Baby Bok Choy with Celery and Mushrooms

Serves 4
For a fresh, spicy kick, substitute 1 teaspoon freshly grated ginger for the ground ginger in this recipe.
  • 4 large baby bok choy
  • 1 tablespoon unrefined sesame oil
  • 1 cup sliced celery
  • 1 pinch powdered ginger
  • 2 cloves garlic, finely chopped
  • 1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced
  • Gluten-free tamari, to taste
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Trim 1/4-inch off 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 three 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.
Nutritional Info: 
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.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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