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
- carrots, julienned
- shiitake mushrooms, hydrated and sliced
- garlic, minced
- ginger, minced
- Heat oil with garlic and ginger until fragrant.
- Add carrots and mushrooms and stir around until partially cooked.
- Mix in bok choy stems.
- Add bok choy leaves, and cook until desired level of tenderness reached.
This post is part of Tuesdays at the Table.