Baby Bok Choy and Mushroom Stir Fry

Submitted by InnerHarmonyNutriti

"This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 2

ingredients

• 1 tablespoon tamari
• 1 tablespoon gluten-free oyster sauce or 1 tablespoon tamari
• 2 tablespoons sake (optional) or 2 tablespoons chinese rice wine (optional)
• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 1 teaspoon ginger, chopped
• 1⁄2 carrot, peeled and cut into matchsticks
• 4 cups baby bok choy, bottom stems removed
• 5 cups assortment mushrooms, sliced
• salt
• pepper
• 2 teaspoons potato starch
• crushed red pepper flakes (optional)

directions

1. In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
2. Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
3. Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
4. Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
5. Infuse love into the food and serve!

Reviews

[Cilantro in Canada]

This is absolutely fabulous. I wanted to use what I had on hand so I used soy sauce not tamari, mirin not sake and I added some chili garlic paste for some heat and I added some chicken soup base not salt. I also just added the corn starch to the water mixture to eliminate a step. This was so easy and packed with flavour. What a great way to eat vegetables. I am just sorry I did not make a double batch. Thank you so much for posting