Tender-crisp bok choy smothered in a savoury mushroom sauce makes for a great meatless main. It also works well as a side dish for six. Serve with brown rice.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet or wok, heat oil over medium-high heat; sauté garlic and ginger until fragrant, about 1 minute. Stir in mushrooms; sauté until golden and most of the liquid has evaporated, about 3 minutes.Whisk together broth, oyster sauce, cornstarch, sesame oil and pepper; pour into skillet. Cook, stirring, until sauce is thickened, about 1 minute.
Meanwhile, in saucepan of boiling lightly salted water, cook bok choy until tender-crisp, about 2 minutes. Drain well and transfer to plate; top with mushroom sauce.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 608 mg
- Sugars 3 g
- Protein 4 g
- Calories 67.0
- Total fat 3 g
- Potassium 674 mg
- Cholesterol 0 mg
- Total carbohydrate 8 g
%RDI
- Iron 12.0
- Folate 28.0
- Calcium 12.0
- Vitamin A 57.0
- Vitamin C 60.0
