Baby Bok Choy with Shiitake Mushrooms
Small heads of tender baby bok choy are often available in Asian markets. 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.
  • 2 pounds baby bok choy
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 8 ounces fresh shiitake mushrooms, stems discarded and caps sliced into 1/4-inch-wide strips
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water

    1. Trim 1/4 inch off root ends of bok choy. Cut into 2-inch sections, keeping stems and leaves in separate piles.

    2. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and garlic and cook 30 seconds until fragrant.

    3. Add bok choy stems and mushrooms and cook, stirring, two to three minutes or until vegetables are beginning to soften.

    4. Meanwhile, in a small bowl, combine cornstarch, salt, pepper, and water, stirring until cornstarch is dissolved. Add bok choy leaves and cornstarch mixture to pan and cook, stirring constantly, for one minute or until sauce is slightly thickened and leaves are just limp.

    Nutritional Information
    Per serving: 98 calories, 4g total fat, 1g saturated fat, 2.6g monounsaturated fat, .5g polyunsaturated fat, 3.4g dietary fiber, 4.3g protein, 14g carbohydrate, 0mg cholesterol, 586mg sodium.
    Good source of: beta-carotene, calcium, fiber, folate, magnesium, potassium, riboflavin, selenium, vitamin B6, vitamin C.

    Date Published: 09/19/2005 > Printer-friendly Version

    Prep Time