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Bok Choy and mushroom stir fry Recipe

   
 

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     Bok Choy and mushroom stir fry

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20 minutes

Ingredients
1 pound baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed,
, tough parts of stems trimmed
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oi
 
l 1/8 teaspoon each kosher salt and pepper

Instructions
1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner. 2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes. 3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit. 4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Add Pork Trim fat from 1 boneless pork chop. Slice 1/4 in thick. Stack slices; cut into 1/4 in strips. Toss with 1/2 tsp kosher salt and 1/4 tsp pepper. Add at end of step 2; stir fry until still a little pink, 1 to 1 1/2 minutes.
Nutritional Information Calories 101 Caloriesfromfat 63 % Protein 2.7 g Fat 7.3 g Satfat 0.9 g Carbohydrate 6.4 g Fiber 2 g Sodium 345 mg Cholesterol 0.0 mg


Originally Submitted
3/26/2016





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