Baby Bok Choy and Mushroom Stir Fry
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, www.InnerHarmonyNutrition.com.
Ingredients
2 serv.- tamari↗1 tablespoon
- gluten-free oyster sauce or 1 tablespoon tamari↗1 tablespoon
- sake (optional) or 2 tablespoons chinese rice wine (optional)↗2 tablespoons
- olive oil↗1 tablespoon
- garlic clove, chopped↗1
- ginger, chopped↗1 teaspoon
- carrot, peeled and cut into matchsticks↗1⁄2
- baby bok choy, bottom stems removed↗4 cups
- assortment mushrooms, sliced5 cups
- salt↗
- pepper↗
- potato starch↗2 teaspoons
- crushed red pepper flakes (optional)↗
Step-by-step instructions
- 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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