Bok Choy with Sautéed Mushrooms and Shallots Recipe

Bok Choy with Sautéed Mushrooms and Shallots

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

1. In large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about 5 minutes.

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.