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20min
4 servings
0
This quick and easy stir-fry combines crisp, fresh bok choy with tender, savory mushrooms in a light garlic sauce. It's a healthy, low-calorie side dish that pairs well with rice and your favorite protein.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Soy
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Read instructions and get ready to cook
Trim the ends of the bok choy and separate the leaves. Rinse well and pat dry. Clean the mushrooms and slice them. Peel and mince the garlic and ginger.
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger to the hot oil. Stir-fry until fragrant, about 30 seconds.
Add the sliced mushrooms to the wok and stir-fry until they release their liquid and begin to brown, about 4-5 minutes.
Add the bok choy leaves to the wok and stir-fry until they begin to wilt, about 2-3 minutes.
Pour in the soy sauce and sprinkle with salt and black pepper. Stir to combine and cook until the bok choy is crisp-tender, about 1-2 more minutes.
Transfer the bok choy and mushrooms to a serving dish and serve hot.
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