Sauteed Bok Choy with Gochujang
Servings: 4
Calories: 92kcal
Ingredients
- 1 pound bok choy cleaned
- 1 bunch hon shimeji brown beech mushrooms, cleaned of any dirt and separated
- 1 tbsp canola or other neutral oil
Sauce
- 3 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 clove garlic minced
Instructions
- In a small bowl, combine all the ingredients for the sauce. Set aside.
- Bring two cups of water to a boil in a large pot. Add bok choy and cover. Stir occasionally, until the bok choy is slightly softened, the leaves will be wilted. Cook about 3 minutes, then drain.
- Heat a large skillet (or a wok if you have one) over medium high heat. Add canola, then mushrooms, tossing so they don't burn. Cook about 4 minutes, then add sauce and remove from pan. Add bok choy and cook for 3 - 4 minutes, tossing frequently.
- Remove from heat, top with mushrooms and serve.
Notes
If you can't find bok choy, you can substitute with cabbage, swiss chard or even kale. You need a vegetable that will hold up to stir-frying.
If the mushrooms are hard to find, use regular cremini mushrooms or button mushrooms. If you can get portobellos, those would be a good substitute too. If you're lucky and see shiitakes, grab them.
If the mushrooms are hard to find, use regular cremini mushrooms or button mushrooms. If you can get portobellos, those would be a good substitute too. If you're lucky and see shiitakes, grab them.
Nutrition
Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Sodium: 160mg | Fiber: 1g | Sugar: 2g