Stir-Fried Baby Bok Choy with Shiitake Mushrooms
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Servings 6 servings
Calories 78kcal
Equipment
- large saute pan
Ingredients
- 4 heads baby bok choy
- 2 tablespoons light sesame oil
- 2 scallions white part only, thinly sliced
- 2 tablespoons minced fresh ginger
- 2 cloves garlic minced
- 8 ounces shiitake mushrooms stemmed and thinly sliced 1/4 inch thick
- sea salt to taste
- 2 tablespoons water
- 1 tablespoon gluten-free tamari soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1½ teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds see Recipe Notes
Instructions
- Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
- Heat the light sesame oil in the sauté pan over medium heat, then add the scallions, ginger, garlic, shiitake mushrooms, and a pinch of sea salt and sauté for 30 seconds. Add the water, tamari, and the bok choy stems and sauté for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of sea salt and sauté until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
Notes
Toast sesame seeds in a 350° F/175° C oven until aromatic and slightly browned, about 5 to 7 minutes.
Nutrition
Calories: 78kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg