My bok choy cravings began when I was pregnant with my second child. I also craved chicken wings! Chicken wings of all things! I’ve been an off & on again vegetarian my entire life. The only time I have ever enjoyed a chicken wing is when I was pregnant with my little carnivore. I haven’t had a chicken wing since but the bok choy cravings, they stuck around….
I love this recipe! It’s fast, easy, and feels so healthy going down the chute.
In a saute pan, over med-high heat, add:
- a drizzle of toasted sesame oil
- a handful of mushrooms, cut into bite size pieces
Let the mushrooms get warm and cozy. While they sauté, chop the stems of at least two heads of bok choy. This recipe reduces so much – you need to start with a lot. I never make enough. From now on it’s going to be one head of bok choy for each person.
To the mushrooms, add:
- the chopped stems and cook down a bit before adding the leaves
- 1-2 cloves of minced garlic
- 2 – 3 Tb. soy sauce
- a small dash of red chili flake
That’s it! Fast, easy, delicious, and super healthy. Enjoy!
I like the recipe as is, but of course, would work well over a bed of toasty brown rice. I also serve a similar bok choy recipe with rice noodles and ginger peanut sauce.