Small heads of tender baby bok choy are often available at Asian markets and at an increasing number of grocery stores. If you can’t find baby bok choy, look for the smallest heads of regular bok choy and cook the stems a minute or two longer. You can sprinkle sesame seeds over the finished product if you like, as shown in the photo.
- 2 pounds baby bok choy
- 2 teaspoons olive oil
- ¾ cup water
- 2 tablespoons minced fresh ginger
- 4 cloves garlic, minced
- ½ pound fresh shiitake mushrooms, stems discarded and caps sliced into ¼ inch-wide strips
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
1. Trim ¼ inch off the root ends of the bok choy. Cut into 2-inch sections.
2. In a large nonstick skillet, heat the oil and ¼ cup of the water over medium-high heat. Add the ginger and garlic, and cook until the garlic is soft, about 2 minutes.
3. Add the bok choy and mushrooms, and cook, stirring, until the mushrooms are tender and the bok choy is crisp-tender.
4. Meanwhile, in a small bowl, combine the cornstarch, salt, pepper, and the remaining ½ cup water, stirring until the cornstarch is dissolved. Add the cornstarch mixture to the pan and cook, stirring constantly, for 1 minute or until the sauce is slightly thickened and the vegetables are well coated.
Makes 4 servings.
Nutrition per serving: 80 calories, 3g total fat (0g saturated), 3g dietary fiber, 13g carbohydrate, 4g protein, 450mg sodium.
A good source of: beta carotene, calcium, folate, indoles, potassium, riboflavin, selenium, vitamin B6, vitamin C, vitamin D.
Also see Shiitake, Tofu and Bok Choy Stir-Fry.