Baby Bok Choy and Oyster Mushrooms with Sesame Sauce

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.

1. Combine the soy sauce, sesame oil, oyster sauce, sugar, garlic, ginger and chili sauce in a small bowl and set aside.

2. 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.

3. 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.

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

2 tsp vegetable oil
8 oz whole oyster mushrooms
6 baby bok choy
1 tsp toasted sesame seeds

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.