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
A vegetarian stir-fry loaded with the meaty flavor of mushrooms and an arsenal of tasty aromatics like shallots, ginger, garlic, and cilantro. If you don’t have chili vinegar, use one tablespoon of unseasoned rice wine vinegar and add a pinch of red pepper flakes. The pleasing crunch of pepitas might seem an odd addition, but so many stir-fries rely on the crunch of legumes like peanuts or cashews, nuts like walnuts or macadamia nuts, and seeds like black or white sesame seeds, so the pumpkin seeds work quite well. Serve this on its own or over cooked brown rice if it fits your plan.

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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