Bok Choy with Carrots & Sesame-Orange Dressing
- Number of Servings: 4
Ingredients
1 pound baby bok choy, halved 8 ounces shiitake mushrooms, stemmed and sliced 4 medium carrots, shredded 2 tablespoons orange juice 1 tablespoon tahini 1 1/2 teaspoons low-sodium shoyu or tamari 1/2 teaspoon grated fresh ginger 1 tablespoon toasted sesame seeds
Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well.
In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.
In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSDMEMPHIS.
In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.
In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSDMEMPHIS.
Nutritional Info Amount Per Serving
- Calories: 127.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 267.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.9 g
- Protein: 8.9 g
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