Baby Bok Choy with Shiitake Mushrooms
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 61 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 8 mg |
| sodium | 390 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 9% |
| vit A | 42% |
| vit C | 40% |
| folate | 19% |
-
12 oz (375 g) baby bok choy
2 cups (500 mL) shiitake mushrooms (about 4 oz/125 g)
1 tbsp (15 mL) butter or vegetable oil
1 shallot or green onion, thinly sliced
1/4 cup (50 mL) sodium-reduced chicken broth
4 tsp (20 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) toasted sesame seeds
Preparation:
Cut bok choy in half lengthwise; rinse well between leaves. In skillet of boiling water, blanch bok choy, turning once, for about 2 minutes or until darker; drain and set aside. Dry out skillet.
Trim off shiitake stems and discard; thickly slice caps.
In same skillet, melt butter over medium-high heat; sauté mushrooms and shallot for about 2 minutes or until softened.
Add bok choy, broth, soy sauce and sesame oil; sauté for about 5 minutes or until no liquid remains. Sprinkle with sesame seeds.
Trim off shiitake stems and discard; thickly slice caps.
In same skillet, melt butter over medium-high heat; sauté mushrooms and shallot for about 2 minutes or until softened.
Add bok choy, broth, soy sauce and sesame oil; sauté for about 5 minutes or until no liquid remains. Sprinkle with sesame seeds.
Source
Canadian Living Magazine: May 2008
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