Bok Choy with Oyster Mushrooms
1
Points®
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
Celery
¼ cup(s), chopped, cut diagonally into 1/4-inch-thick slices
Garlic
2 large clove(s), thinly sliced
Shallot
2 Tbsp, chopped, finely chopped
Fresh ginger
1 Tbsp, fresh, chopped
Oyster mushroom
6 oz, thinly sliced
Jalapeño pepper
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
Unsalted dry roasted pumpkin seed kernels
¼ cup(s), (pepitas)
Lemon
1 item(s), medium, 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
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