BOK CHOY AND MUSHROOM STIR-FRY
1 recipe Seoul Chicken
1 tablespoon oil
1 large onion, slivered, about 5 1/2 ounces
2 cloves garlic, minced
2 1/4 pounds bok choy, about 3 1/2 pounds before trimming
8 ounces fresh mushrooms, halved
8 ounces fresh bean sprouts
1 teaspoon xanthan gum
Marinade from Seoul Chicken
4 green onions, cut on the bias
Prepare the Seoul Chicken then drain off the marinade and pan juices. Skim the fat off the top of the juices. Keep the chicken warm while cooking the vegetables.
While the chicken is baking, chop the bok choy, keeping the stalks separate from the leaves. Get all of the other vegetables ready for cooking. Heat the oil in a large wok over medium-high heat. Add the onion, garlic and bok choy stalks. Stir-fry a minute or two until the onions start to look translucent. Add the mushrooms, beans sprouts and bok choy leaves. Stir-fry until the mushrooms are tender. Sprinkle the xanthan gum over the vegetables; stir in well. Add the marinade from the chicken and cook until the sauce thickens. Adjust the seasoning with salt or soy sauce. Add the green onions. Serve with the Seoul Chicken.
Makes 8 servings
Do not freeze
Per Serving: 281 Calories; 18g Fat; 21g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
You can subtract 1 carb per serving if you make your Seoul Chicken with liquid Splenda instead of granular. If you don't want to make the chicken, you can mix the marinade ingredients and add them directly to the vegetables as directed above. The calorie and fat count will be lower without the chicken. You'll need a very large wok for this recipe or make a smaller batch if you don't have a large one. The veggies cook down, but the wok will be very full until they do. Click the photo to see a close-up.
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