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Stir Fry Baby Bok Choy with Shitake Mushroom Recipe

by Jeanette on October 27, 2010 · 1 Comment
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Stir Fry Baby Bok Choy with Shitake Mushrooms

On Monday, guest blogger Lisa Corrado wrote a post on the value of cruciferous vegetables as true powerhouses in fighting cancer. I thought it might be helpful to introduce some of you to bok choy, a Chinese cruciferous vegetable. As a cruciferous vegetable, not only does bok choy contain potent phytochemicals that fight cancer, but it is also high in vitamin C, calcium and vitamin A.

Baby Bok Choy, one of the many varieties of Bok Choy

Bok choy literally means “white vegetable,” and refers to a number of different varieties including napa cabbage, baby bok choy or Shanghai bok choy, and choy sum.  No matter which bok choy you come across, you will find the taste to be milder and sweeter than most of its cousins such as broccoli, brussels sprouts or kale.  I think of bok choy as an easy entry to cruciferous vegetables.

Here’s an easy stir fry recipe for Baby Bok Choy with Shitake Mushrooms.

Stir Fry Baby Bok Choy with Shitake Mushrooms

  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger
  • 3 cups baby bok choy, ends trimmed, washed and cut into 1″ pieces
  • 6 fresh shitake mushrooms, cleaned and sliced into 1/2″ pieces
  • 1 red bell pepper, diced
  • salt to taste
  • 2 tablespoons vegetable stock or water
  1. Heat sesame oil on medium heat in a large skillet.  Add ginger and stir for about 15 seconds, or until fragrant.
  2. Add bok choy, shitake mushrooms and red bell pepper.  Season to taste with salt.  Add vegetable stock and cover; cook for 3-4 minutes, until just tender.

More Bok Choy Recipes:
Gimme Some Oven’s Baby Bok Choy with Cashews
Sasasunakku’s Bok Choy with Oyster Sauce
Alternative Health Remedies’ Stir-Fried Rice Stick Noodles with Bok Choy and Cherry Tomatoes

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Comments

  1. Hi Jeanette, it was sweet of you to link to my recipe, thank you!

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