Serve this delightful vegetable dish with brown rice and grilled marinated salmon.
- 1½ pounds bok choy, rinsed and chopped into 1-inch pieces
- 1 pack (8 oz.) sliced mushrooms
- 2 shallots, minced
- 1 garlic clove, minced
- 2 tsp canola or olive oil
- 2 tsp lite soy sauce
- 1 tsp. lemon zest
- Salt and freshly ground black pepper, to taste
2. Add bok choy and stir-fry for about 8-10 minutes until tender. Sprinkle with soy sauce, lemon zest and salt and pepper, to taste. Serve.