Bok Choy with Carrots and Sesame-Orange Dressing

Bok Choy with Carrots and Sesame-Orange Dressing

Serves 4
Serve this simple vegetable side dish with brown rice or quinoa.
  • 1 pound baby bok choy, halved
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 4 medium carrots, shredded
  • 2 tablespoons orange juice
  • 1 tablespoon tahini
  • 1 1/2 teaspoon low-sodium shoyu or tamari
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame seeds
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Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well.

In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.

In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.
Nutritional Info: 
Per Serving: 250 calories (35 from fat), 4g total fat, 210mg sodium, 53g carbohydrates, (10 g dietary fiber, 6g sugar), 9g 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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