Bok Choy and Shiitake Mushrooms in Garlic Sauce
Baby bok choy and tender shiitakes are sautéed in a flavorful garlic-ginger sauce. A simple and healthy side dish for your Asian-inspired meals!
Servings3 side servings
Ingredients
- 3 baby bok choy (about 14-16 oz.)
- 6 oz. shiitake mushrooms
- 3 Tbsp. vegetable broth (or water)
For the Asian-style garlic sauce:
- 1 1/2 Tbsp. tamari (or soy sauce)
- 1 Tbsp. rice vinegar (or less)
- 2-3 cloves garlic, minced
- 1 tsp. ginger, freshly grated
- 1 tsp. sesame seeds
Instructions
- Make the sauce: In a small bowl combine all sauce ingredients and whisk to combine. Set aside.
- Prepare baby bok choy: Cut bottom ends off. Rinse very well. Chop white parts into about 1-inch wide pieces. Chop leaves into about 1/2-inch wide pieces.
- Wipe shiitakes clean, and trim ends. If the shiitakes are small, I leave them whole. Otherwise, slice or halve them.
- In a large pan over medium-high heat, add 3 Tbsp. vegetable broth (or water). When hot, carefully add shiitakes. Stir and sauté 2-3 minutes. (Add a splash more broth/water if needed to prevent sticking.)
- Add bok choy and sauté 5 minutes, stirring occasionally.
- Reduce heat to medium-low. Add sauce to pan. Stir well to combine and sauté 1-2 minutes.
- Spoon any leftover pan juices over the top before serving. Garnish with additional sesame seeds or more tamari if desired.
Notes
For a thicker sauce: The sauce runs thin, so add 1 tsp. cornstarch (or arrowroot powder) to the sauce to thicken if desired.
Rice vinegar: I use unseasoned Marukan brand organic rice vinegar. (Seasoned rice vinegar contains added sugar and salt.)
Nutrition Per Serving (Estimate)
Calories: 48 kcal | Carbohydrates: 8 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 205 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 5061 IU | Vitamin C: 52 mg | Calcium: 138 mg | Iron: 1 mg