Stir Fried Baby Bok Choy with Asparagus, Mushrooms and Red Pepper
- Number of Servings: 4
Ingredients
4 heads fresh baby bok choy, separated into leaves1 fresh medium leek, sliced (only up to light green part)2 tsp. chopped fresh ginger1 fresh large red bell pepper, organic, sliced5 cloves fresh garlic5 fresh cremini mushrooms, sliced6 fresh shiitake mushrooms, sliced1 bunch fresh green asparagus (about 12 spears), sliced diagonally into 1" pieces1 tbsp. low sodium tamari or shoyusea salt & fresh ground black pepper to tasteHot Chili Sesame Oil to taste (optional)
Heat canola oil on medium in wok.
When oil is ready, add leek and garlic, and cook about five minutes or until soft.
Add chopped ginger and let cook about two minutes or until fragrant.
Add asparagus and red bell pepper, let cook about three minutes or until semi-tender.
Add mushrooms, salt and pepper, cook until mushrooms soften slightly.
Add whole baby bok choy leaves and cook until tender.
Serve over whole grain brown rice, adding hot chili sesame oil when plated.
Makes about 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user YOYOWEARY.
When oil is ready, add leek and garlic, and cook about five minutes or until soft.
Add chopped ginger and let cook about two minutes or until fragrant.
Add asparagus and red bell pepper, let cook about three minutes or until semi-tender.
Add mushrooms, salt and pepper, cook until mushrooms soften slightly.
Add whole baby bok choy leaves and cook until tender.
Serve over whole grain brown rice, adding hot chili sesame oil when plated.
Makes about 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user YOYOWEARY.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.3 g
- Protein: 2.8 g
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