Stir Fry Bok Choy & Mushrooms
Ingredients:
A Few Bunches of Bok Choy
A Few Ounces of Mushroom (I used King Oyster here, but you can use almost any other meaty mushroom like Shitake or Portebello sliced)
2-3 Cloves of Garlic
Salt & Pepper
- When stir-frying any veggie dish, you generally want to slice or chop your ingredients into similar shapes and sizes so that it’s visually pleasing and cooks evenly.
- Wash all the veggies and slice the bok choy and mushrooms into 1-inch pieces.
- Add a tablespoon of cooking vegetable oil to a hot wok or large sauté pan over medium high heat.
- Mince the garlic and add to the pan, once you see the garlic sizzle and smell the garlic aroma add the mushrooms and let the mushrooms cook until slightly brown, a few minutes.
- Add the bok choy, salt and pepper to taste, toss with the mushrooms and sauté for a couple minutes until leaves wilt. Remove from heat and serve.
- Remember to keep cooking time in mind, whatever will need more time to cook should be added to the pan first.
- You can also use any other green veggie, such as broccoli, chayote, or spinach. The mushrooms are sort of like a yummy meat substitute. =) Below is spinach with beech mushrooms and also a little sliced red chili for an additonal spice.
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