Bok Choy Shiitake Mushroom Recipe
Looking for a healthy and delicious way to add more vegetables to your diet? This bok choy and shiitake mushroom recipe is perfect for anyone looking for a quick and easy meal. With just a few simple ingredients, you can have a nutritious dish that is both flavorful and satisfying. So why not give it a try today? You may be surprised at just how much you enjoy it!
Recipe
Bok Choy Shiitake Mushroom Recipe
Ingredients and Method
Bok Choy Shiitake Mushroom Recipe
- Marinate the mushrooms in a blend of soy sauce and garlic before adding them to the stir fry.
- Add some freshly grated ginger for a unique flavor.
- To make your dish even more colorful and nutritious, toss in some red bell peppers or carrots.
- For extra crunch and texture, top off the stir fry with roasted cashews or peanuts.
- Don’t forget to finish off the dish with a drizzle of sesame oil and a sprinkle of scallions.
- Add a splash of rice wine vinegar or white wine to give the dish a subtle acidic kick.
- These simple tips will help you take your bok choy with shiitake mushrooms to the next level!
RELATED PRODUCTS
RESOURCES
Bok Choy Shiitake Mushroom Recipe
- Separate the bok choy leaves and stack a few on top of each other. Slice the leaves lengthwise. (Smaller leaves should be cut in half widthwise; larger leaves should be cut into quarters.)
- To make the marinade, whisk the raw sesame oil, lemon juice, salt and toasted sesame oil in a small bowl until well blended.
- Combine the bok choy, mushrooms and marinade in a large bowl and toss well. Cover and let marinate for 2-4 hours.
- Drain and reserve the marinade and serve the salad immediately.
- Stored in a sealed glass jar in the refrigerator, leftover marinade will keep for up to 4 days.
Bok Choy Shiitake Mushroom Recipe
- Separate the bok choy leaves and stack a few on top of each other. Slice the leaves lengthwise. (Smaller leaves should be cut in half widthwise; larger leaves should be cut into quarters.)
- To make the marinade, whisk the raw sesame oil, lemon juice, salt and toasted sesame oil in a small bowl until well blended.
- Combine the bok choy, mushrooms and marinade in a large bowl and toss well. Cover and let marinate for 2-4 hours.
- Drain and reserve the marinade and serve the salad immediately.
- Stored in a sealed glass jar in the refrigerator, leftover marinade will keep for up to 4 days.
