Quick Bok Choy & Mushrooms
1 tsp coconut oil
2 cloves of garlic, thinly sliced
1/2 inch ginger, finely chopped
6 medium mushrooms, cut into quarters
4 Baby Bok Choy (approximately 2 oz each), cut in half
1 tbsp mushroom soy sauce OR any variety that you like
1 tsp sesame oil
Wash and cut, ginger, mushrooms and bok choy.
Heat large skillet or wok, on medium-high heat.
Add coconut oil, to skillet or wok.
Saute ginger & garlic for about 1 minute, stirring to keep from browning too rapidly.
Add mushrooms. Stirring for about 3 minutes.
Add Bok Choy. Cook for about 3 more minutes, depending on how firm you like your Bok Choy.
Add soy sauce & stir for 1 minute.
Turn off heat & add sesame oil. Tossing to make sure all vegetables are covered.
Serve & enjoy!
You can lower the sodium by using the low sodium soy sauces.
If the ginger & garlic are browning too quickly take pan off of heat & remove ginger & garlic from pan. Add back at end of cooking. If it burns start over. Burnt garlic tastes terrible and will over-power your whole dish!
Use the oil that you have or prefer.
You can peel or not peel the ginger. Just make sure to wash it well.
Use any type of mushroom that you prefer or have on hand.
You can use standard size bok choy, just cut into smaller pieces.
Some ingredients that I use online:
Canada: Kadoya - Pure Sesame Oil
United States: Kadoya Pure Sesame Oil
Canada: Nutiva Organic Coconut Oil Virgin
United States: Nutiva Organic Virgin Coconut Oil
Canada: Conimex Ketjap Manis, sweet Indonesian Soy Sauce, Spices
United States: Conimex Ketjap Manis 500ml/ Zoete Indonesische sauce(Zoet/Sweet) soy sauce
Previous podcast: Episode 23- "Tragedy Brings Strength"
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Till next time,