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Baby bok choy and oyster mushrooms with sesame sauce |
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The combined flavors of bok choy, mushroom and this sesame sauce is outstanding. I love to serve this alongside a fish or chicken dish. I use whole oyster mushrooms for appearance as well as texture. Feel free to substitute other mushrooms, but it is best to slice them in large pieces.
Sesame sauce
- 1 Tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp oyster sauce
- 1 Tbsp brown sugar
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 tsp hot chili sauce
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Vegetables
- 2 tsp vegetable oil
- 8 oz whole oyster mushrooms
- 6 baby bok choy
- 1 tsp toasted sesame seeds
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- Combine the soy sauce, sesame oil, oyster sauce, sugar, garlic, ginger and chili sauce in a small bowl and set aside.
- Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Add the mushrooms and sauté for 5 minutes or until tender. Add the sauce and cook for 2 minutes, until slightly thickened.
- Place a shallow layer of water in a large saucepan and bring to a boil. Place the bok choy in the saucepan, cover and cook for 2 minutes or just until it is bright green. Drain well and place on a serving dish. Top with the sautéed mushrooms and sesame sauce, sprinkle with sesame seeds and serve immediately.
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Nutritional Analysis per Serving
| Calories |
91 |
| Protein |
4 g |
| Fat |
5 g |
| Saturated Fat |
0.5 g |
| Carbohydrates |
9 g |
| Cholesterol |
0 mg |
| Sodium |
257 mg |
| Fiber |
3.7 g |
Prep Time: 5 minutes
Cook Time: 9 minutes
Make Ahead:Prepare the sauce up to a day in advance.
Serves 4
Nutrition Watch:Bok choy is high in fiber and vitamins A and C.
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