Bok Choy with Beech Mushroom & Tempeh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Coconut Oil, 1 tbsp *Bok Choy, raw-shredded, 5 cup (1 med-large head) Tempeh, 227 grams (1 package) cubed *Mushroom Bunashimeji (Beech) 3.5 oz, 100 gram(s) Garlic, 5 cloves, sliced or chopped *Curry Paste - Green Thai Curry - Thai Kitchen, 1 tsp
Melt coconut oil in wok. Add garlic and tempeh, saute until tempeh just starts to brown. Add bok choy and stir continuously. If it begins to stick, add a small amount of water. Meanwhile, dissolve a teaspoon or more of curry paste in water. Add to mixture. When everything is nearly done, stir in the mushrooms, and toss over low-medium heat for another 2 minutes
Serving Size: Makes 4 delicious servings
Number of Servings: 4
Recipe submitted by SparkPeople user DESERTJULZ.
Serving Size: Makes 4 delicious servings
Number of Servings: 4
Recipe submitted by SparkPeople user DESERTJULZ.
Nutritional Info Amount Per Serving
- Calories: 181.2
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 63.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.8 g
- Protein: 14.0 g
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