BOK CHOY WITH MUSHROOMS
2 pounds bok choy
8 ounces fresh mushrooms, quartered
1 small onion, cut in thick slivers, 2 1/2 ounces
3 cloves garlic, minced
1/4 cup chicken broth
1 tablespoons soy sauce
1 tablespoon oil
Salt, to taste
Chop off about an inch or two from the bottom of the head of bok choy to remove the stem end. Wash and dry the leaves and stalks. I arranged mine in a single layer on a clean old bath towel and rolled it up to absorb the water. Cut the stalks away from the leaves and keep separate from the leaves. Slice the stalks crosswise into bite-size pieces. Cut the leaves in half lengthwise then stack them on the cutting board. Slice the leaves into about 1/2-inch crosswise strips. You may need to do this in 2 or 3 batches. I rolled up the stack into a big "cigar" to make it easier to slice.
Heat the oil in a wok or very large skillet over medium-high heat. Add the bok choy stalks, the mushrooms, onion, garlic and broth. Stir-fry over high heat until most of the broth has evaporated and the bok choy is almost tender. Add the leaves and stir-fry another minute or so. Add a splash of soy sauce and adjust the seasoning with salt, if needed.
Makes about 4-6 servings
Do not freeze
Per 1/4 Recipe: 86 Calories; 4g Fat; 6g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 57 Calories; 3g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This was something I threw together with ingredients I had on hand and it was delicious. I will make this again and again. It went perfectly with the Seoul Chicken I'd made. If you can afford the carbs, a little oyster sauce adds a nice flavor. Click the photo to see a close-up.