Asian-Style Shiitake Mushrooms & Baby Bok Choy

shiitake-and-bok-choyas adapted from tartineandapronstrings.com

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  • shiitake mushrooms, stems removed and caps sliced
  • a small bag of baby bok choy, cut vertically in half
  • 2 teaspoons vinegar
  • 2 tablespoons Braggs liquid aminos
  • 1/4 cup water
  • 1 tablespoons Walden Farms pancake syrup
  • 1 garlic clove, finely minced
  • sea salt and freshly ground pepper
  • 2 tablespoons Walden Farms Sesame ginger dressing

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Preparation

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  • Brush away the dirt of shiitake mushrooms, remove the stems and slice the caps.
  • Rinse the baby bok choy completely to remove the grit and dirt stuck in between leaves. Slice the baby bok choy vertically in half. Dry leaves with a towel.
  • In a bowl, whisk together vinegar, liquid aminoes, water, pancake syrup, and Sesame ginger dressing. Season with salt and pepper. Set aside.
  • In a pan over medium heat, heat olive oil and add the garlic, cooking until fragrant and translucent, about 2 minutes.
  • Add the shiitake mushrooms and cook until soft, about 2 to 3 minutes.
  • Then, add the baby bok choy and cook until soft, about 3 to 4 minutes.
  • Add the reserved sauce into the pan and cook, stirring continuously until the vegetables are coated. Adjust the seasoning, if needed.

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