Sauteed Bok Choy with Gochujang
Sautéed bok choy with spicy gochujang sauce and brown beech mushrooms is a tasty side that is fast and easy enough for weeknights.
Servings: 4
Calories: 92kcal
Ingredients
- 1 lb. Bok choy Thoroughly washed of any sand
- 1 bunch Hon shimeji Also called brown beech mushrooms - cleaned of any dirt and separated
- 1 tbsp. avocado oil or other neutral oil
Sauce
- 2 - 3 tbsp. gochujang paste I used a mild/medium heat
- 1 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 2 tsp. soy sauce
- 2 cloves 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 oil, then mushrooms, tossing so they don't burn. Cook about 4 minutes, then add sauce and remove from pan. *Don't wipe out the pan
- To the same 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. You can also use king oyster mushrooms, and slice them lengthwise.
Nutrition
Calories: 92kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 213mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5081IU | Vitamin C: 53mg | Calcium: 124mg | Iron: 1mg