Baby Bok Choy with Celery and Mushrooms
Serves 4
Time 10 min
Bok choy is an excellent vegetable to serve alongside roasted marinated chicken or tofu. For a fresh, spicy kick, substitute 1 teaspoon freshly grated ginger for the ground ginger in this recipe.
Special Diets:
Ingredients
- 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
Method
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.
Nutritional Info:
Per serving: 130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 115mg sodium, 24g carbohydrates (4g dietary fiber, 7g sugar), 4g protein.
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.
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Ingredients
- 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