Photo of Bok Choy With Oyster Mushrooms by WW

Bok Choy With Oyster Mushrooms

1
1
1
Smartpoints value per serving
Total Time
38 min
Prep
25 min
Cook
13 min
Serves
8
Difficulty
Easy
If you don’t have chili vinegar, use 1 Tbsp unseasoned rice wine vinegar and add a pinch of red pepper flakes.

Ingredients

uncooked bok choy

2 pound(s)

olive oil

1 Tbsp

uncooked celery

¼ cup(s), cut diagonally into 1/4-inch-thick slices

garlic clove(s)

2 large clove(s), thinly sliced

uncooked shallot(s)

2 Tbsp, finely chopped

ginger root

1 Tbsp, fresh, chopped

uncooked oyster mushroom(s)

6 oz, thinly sliced

jalapeño pepper(s)

1 tsp, finely chopped (optional)

tamari sauce

2 tsp

cilantro

¼ cup(s), fresh, chopped

vinegar

1 Tbsp, chili-flavor

table salt

2 tsp, fine variety

roasted pumpkin seed kernels

¼ cup(s), (pepitas)

lemon(s)

1 item(s), cut into wedges

Instructions

  1. Bring 4 quarts water to a boil in a stockpot or large Dutch oven over high heat; add up to 2 tsp salt (optional). Add bok choy; cook, uncovered, until bright green, about 15 seconds. Drain well; set aside.
  2. Heat oil in a heavy-bottomed skillet over medium heat. Add celery, garlic, shallot, and ginger; cook, stirring often, until translucent, about 2 minutes. Add mushrooms, jalapeño and tamari; cook, stirring occasionally, until mushrooms soften, 2-3 minutes.
  3. Chop cooked bok choy and add to skillet; cook, stirring often, until tender, 1-2 minutes. Stir in cilantro, vinegar and salt. Sprinkle with pumpkin seeds; serve with lemon wedges.
  4. Serving size: 1 c

Notes

This recipe, originally by Sam Talbot, has been adapted from 100% Real for Weight Watchers Magazine.

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