Apr 192011
 

I’d made bok choy many times before, but this time, I decided I wanted some more color and a bit of a different flavor compared to my usual bok choy. I thought the sweetness of the carrots would go well with bok choy, and then I just threw in some shiitake mushrooms since I thought they’d work together. In addition to the variety of colors and flavors, this dish packs quite a nutritious punch. The bok choy has Vitamin A and C; the carrots have Vitamin A; and shiitake mushrooms have Vitamin D. Quick, easy, healthy, and tasty – what more could you ask for? You can transform raw materials to this dish in less than 15 minutes!

Bok Choy with Carrots and Shiitake Mushrooms (printable version)
Bok choy, carrots, and shiitake mushrooms, stir fried together and punched up with garlic and ginger.

Materials:

  • bok choy
  • carrots, julienned
  • shiitake mushrooms, hydrated and sliced
  • garlic, minced
  • ginger, minced
  • oil
  • salt
  • pepper

Methods:

  1. Heat oil with garlic and ginger until fragrant.
  2. Add carrots and mushrooms and stir around until partially cooked.
  3. Mix in bok choy stems.
  4. Add bok choy leaves, and cook until desired level of tenderness reached.

This post is part of Tuesdays at the Table.

  2 Responses to “Bok Choy with Carrots and Shiitake Mushrooms”

  1. >I love veggies, this is a keeper! Thanks for sharing!

  2. >Thanks for stopping by! Hope you enjoy!

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