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GINGER BOK CHOY WITH SHIITAKE MUSHROOMS
INGREDIENTS
2 pounds fresh bok choy
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh ginger, grated
½ teaspoon dried red pepper flakes
2 cloves garlic, minced
8 ounces fresh shiitake mushrooms, stems removed, sliced
1/8 cup chicken broth
1 Tablespoon toasted sesame oil
2 Tablespoons San-J Tamari
1/8 cup toasted sliced almonds
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INSTRUCTIONS
Trim off the root ends of the bok choy and discard. Wash thoroughly and drain well. Separate the leaves and the stems. Chop the stems into 1-inch pieces. Chop the green leaves into pieces about 2 inches in length.
In a large skillet over medium-high heat, heat the olive oil. Add the ginger, red pepper flakes and garlic. Stir-fry for 3 minutes. Add the mushrooms and the bok choy stems, reduce heat to medium and cook for 3 minutes. Add the chicken broth and bok choy leaves and cook for another 2 minutes. Remove from the heat and add the sesame oil and the San-J Tamari. Stir and toss to combine. Sprinkle with sliced almonds to garnish. Serve immediately.
Makes 4 Servings
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