Bok Choy & Shiitake Mushrooms
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Ingredients
3 cloves garlic, peeled and chopped fine
1 TBSP sesame oil
1 cup shiitake mushrooms, chopped fine
2 cups bok choy, bottom ends trimmed and chopped
1 TBSP white wine vinegar
1 TBSP honey
salt and pepper to taste
sesame seeds for garnish, optional*
3 cloves garlic, peeled and chopped fine
1 TBSP (15 ml) sesame oil
96 grams shiitake mushrooms, chopped fine
140 grams bok choy, bottom ends trimmed and chopped
1 TBSP (15 ml) white wine vinegar
1 TBSP (15 ml; 20 grams) honey
salt and pepper to taste
sesame seeds for garnish, optional*
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Instructions
- Over the stovetop, on high heat, sauté the garlic in the sesame oil until golden.
- Add in the mushrooms and bok choy and allow them to cook for 5-7 minutes.
- Next, add in the vinegar, honey, salt and pepper.
- Stir-fry until the bok choy has reached desired texture (longer for soft, less time for crunchy).
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of seeds. *For IBD-AID: Seeds are IBD-AID Phase III; omit sesame seeds for phase II. This recipe is a staple in our home. We always enjoy the exquisite flavor of the shiitake mushrooms and the firm crunchiness of the bok choy.
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