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Shanghai Bok Choy/ Baby Bok Choy (2 in 1 Meals)

  • 45minutes
  • 93calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 -3 lbs baby bok choy , cleaned read description

  2. 2 teaspoons peanut oil

  3. 2 teaspoons sesame oil (dark)

  4. 4 garlic cloves , minced

  5. 1 teaspoon minced peeled fresh ginger

  6. 2 -3 serrano chilies , minced

  7. 1 large red bell pepper , sliced

  8. 1 large onion , halved and sliced

  9. 5 ounces shiitake mushrooms , sliced

  10. 1/2 cup low sodium vegetable broth

  11. 2 -4 tablespoons reduced sodium soy sauce

  12. 1 teaspoon sugar

  13. 1 tablespoon cornstarch

  14. 1 teaspoon toasted sesame seeds

  15. 3 cups chicken or 3 cups vegetable broth miso , one teaspoon per bowl tofu cooked chicken

Instructions Jump to Ingredients ↑

  1. Heat a very large nonstick pan or wok over med-high heat.

  2. Add the oils to the pan and swirl to coat.

  3. Add in the garlic, ginger, chilie`s and red bell peppers stir-fry until fragrant--about 30 seconds.

  4. Add in the mushrooms and bok choy stir fry for 3 minutes.

  5. Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.

  6. Cook 1 minute or until thickened.

  7. Remove from heat and sprinkle with sesame seeds.

  8. Season with additional soy sauce if desired.

  9. Leftover soup:.

  10. Heat broth add leftover bok choy to warm. Dissolve the miso in some hot water then stir into soup and serve immediately. You can add tofu, or diced cooked chicken and garnish with scallions. ?

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