A very quick-to-make side dish that is bursting with antioxidants and flavor. Let’s talk about bok choy…
The first time I had bok choy was, surprisingly, only two years ago, when I received a menu plan from a personal trainer. I don’t know why it took me so long to try it, because I love most leafy green vegetables, but now I’m making up for lost time.
I originally created this recipe for a new recipe development client, but she won’t be using it, so now I can share it here.
One of the best things about bok choy is that it cooks up super fast.
Like, blink and it’s done.
And who doesn’t need THAT type of ingredient or recipe in their dinner repertoire?
Even better that bok choy is a superfood.
Bok choy is part of the Asian greens family (which means you can get it super cheap at your local Asian grocery store) and the Brassica family, which also includes broccoli and brussels sprouts. Choy in Chinese refers to all leafy vegetables and the word bok means white, so bok choy is literally translated to “white leafy vegetable.” Originally from China, it is now grown for the US market mostly in California.
Bok choy is very low in calories and carbs, and it quickly takes on the flavors of whatever you’re cooking it with. Kind of like the principles of cooking with tofu, except it tastes NOTHING like tofu. It has high amounts of Vitamins A, C, K, and B, and antioxidants. If you want to learn more on bok choy, this page is a good resource.
I won’t lie. What you see pictured in the bowl above was exactly what I ate for dinner. That and nothing else. But this would go nicely alongside some grilled chicken or seat, or even with a runny egg on top of it.
However you serve it, make it. It’s too delicious to miss.
Asian Inspired Baby Bok Choy and Portobello Mushrooms
Recipe courtesy of Cate O’Malley
1/2 pound baby bok choy (regular size is fine as well)
2 tablespoons extra virgin olive oil
1/2 pound Portobello or shiitake mushrooms, wiped clean and sliced
salt and pepper
3 garlic cloves, minced
1-1/2 tablespoons Braggs aminos (found in the health food aisle of your grocery store)
3 scallions, sliced, for garnish
Bring a medium pot of salted water to a boil. Cut off the ends and tips of the bok choy, separate the leaves, and drop them into the boiling water. Cook for 1-2 minutes. Remove from heat, pulling the leaves out with tongs, and set aside on a paper towel in a single layer.
Heat a medium skillet over medium heat, add oil and once it’s heated, add the mushrooms. Stir to ensure mushrooms are coated with oil, add salt and pepper. Cook for 2-3 minutes or until mushrooms begin to brown and caramelize. Reduce heat and add garlic and Braggs amino. Cook for another 1-2 minutes, add the bok choy to the pan, mix to combine. Put on serving plate and garnish with scallions.
Yield: 2-3 servings