Baby Bok Choy and Mushroom Stir Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog, . Ingredients:
1 tablespoon tamari |
1 tablespoon gluten-free oyster sauce or 1 tablespoon tamari |
2 tablespoons sake (optional) or 2 tablespoons chinese rice wine (optional) |
1 tablespoon olive oil |
1 garlic clove, chopped |
1 teaspoon ginger, chopped |
1/2 carrot, peeled and cut into matchsticks |
4 cups baby bok choy, bottom stems removed |
5 cups assortment mushrooms, sliced |
salt |
pepper |
2 teaspoons potato starch |
crushed red pepper flakes (optional) |
Directions:
1. In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
2. Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
3. Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
4. Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
5. Infuse love into the food and serve!
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