Bok Choy and Mushroom Stir Fry
Try this delicious Bok Choy and Mushroom Stir Fry for a healthy and quick vegetarian meal. Perfect for meatless Mondays!
Equipment
- Large non-stick skillet or wok
Ingredients
Stir Fry Sauce
- 1/2 cup vegetable broth, low sodium
- 4-6 tablespoons soy sauce, low sodium
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 tablespoon sriracha, optional (adds heat)
- 1 1/2 tablespoons cornstarch
For The Stir Fry
- 1 tablespoon sesame oil
- 10 ounces baby bella mushrooms, sliced
- 1 tablespoon minced garlic
- 1 pound baby bok choy, washed and sliced lengthwise into quarters
Instructions
- Combine the vegetable broth, soy sauce, brown sugar, mirin, sriracha, and cornstarch in a small bowl. Mix until well combined.,
- In a large skillet over medium heat, add the sesame oil. Once the pan is hot add the mushrooms. Sauté for 5-6 minutes.
- Add the garlic and continue to sauté for another minute
- Add the baby bok choy and cook for 2 to 3 minutes. It might look like a lot, but in will shrink as it cooks.
- Add the sauce to the skillet and bring it up to a simmer and cook for 2 to 3 minutes. Stir so that the bok choy and mushrooms are well coated with the sauce.
- If using tofu, add it in at the same time as you do the sauce.
- Garnish with sesame seeds if desired, and serve.
Nutrition
Serving: 1gCalories: 102kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 773mgPotassium: 327mgFiber: 2gSugar: 6gVitamin A: 5052IUVitamin C: 54mgCalcium: 146mgIron: 1mg
Tried this recipe?Let us know how it was!