Bok Choy and Mushroom Stir Fry
Bok Choy and Mushroom Stir-Fry
  • Yield: 6 servings
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Bok Choy and Mushroom Stir-Fry

By 2015-05-12

Key Points

  • Serving size: 140 grams
  • For best buy, look for bok choy with firm stems with no brown spots.
  • To prepare fresh bok choy, cut off the root bottom. Both the white stem and green leaves can be eaten raw or cooked.
  • To store fresh, wrap unwashed greens in a damp paper towel and keep in the refrigerator for 3 to 5 days.
  • Bok choy contains vitamin A, which is good for healthy eyes and skin.

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Ingredients

Instructions

  1. Slice the bok choy stems and leaves separately.
  2. In a large frying pan, heat oil over medium high heat.
  3. Add the bok choy stems, mushrooms, garlic and sugar to the pan. Cook 2 minutes, stir often.
  4. Add the bok choy leaves to the pan. Cook 2 minutes.
  5. In a small bowl, combine chicken broth and cornstarch.
  6. Pour chicken broth mixture and soy sauce into pan.
  7. Cook until sauce thickens and bok choy is tender. Stir often.
  8. Add black pepper to taste. Enjoy!
  9. Refrigerate leftovers.

 

Nutrition facts per serving

Bok Choy and Mushroom Stir Fry_9-2015

Photo Credit: “Bok Choy and RIce” by Lisa Brank / CC BY-SA 2.0