Description
This bok choy stir-fry combines crisp-tender bok choy and broccolini with meaty shiitake mushrooms, fresh ginger, garlic, and a savory sesame sauce. It is simple enough for a quick weekday meal but full of contrasting textures and fresh, aromatic flavor. Serve it as a light plant-based main dish, add eggs, shrimp, fish, or chicken for extra protein, or use it as a vegetable side with your favorite Asian-inspired meal.
Ingredients
- 1 tablespoon sesame oil
- 1 thumb-size piece fresh ginger, grated
- 3 garlic cloves, grated
- 1 bunch broccolini, cut into large pieces
- 1 bunch baby bok choy (leaves separated)
- 12 medium shiitake mushrooms, stems removed and caps cut into large pieces
- 1 bunch fresh cilantro, chopped
- A few spring onions, cut into 1 1/2-inch (4-cm) pieces
- 1 tablespoon sesame seeds
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- Fresh lime juice, for serving
- Salt and pepper, to taste
Instructions
- Heat the sesame oil in a large sauté pan, frying pan, or wok over medium heat.
- Add the grated ginger and garlic. Cook for about 1 minute, stirring continuously and making sure they do not burn.
- Add 1 tablespoon of water, followed by the shiitake mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms soften and become fragrant.
- Add the broccolini and bok choy. Drizzle with the coconut aminos, fish sauce, and rice vinegar. Cook for about 5 minutes, stirring occasionally, until the vegetables are cooked but still retain some texture.
- Remove from the heat and finish with the toasted sesame oil, sesame seeds, spring onions, and chopped cilantro. Season with salt and pepper to taste.
- Serve immediately with fresh lime juice.
Notes
Serve as a light main dish or add shrimp, salmon, tuna, chicken, steak, or an egg for additional protein
A wok is great but not essential for this dish; a large stainless steel skillet or sauté pan works well.