Bok Choy and Mushroom Stir-Fry

Photo Credit: “Bok Choy and RIce” by Lisa Brank / CC BY-SA 2.0

By Kristyny Bopp May 12, 2015

Key Points

Serving size: 140 grams
For best buy, look for bok choy with firm stems with no brown spots.
To prepare fresh bok choy, cut off the root bottom. Both the white stem and green leaves can be eaten raw or cooked.
To store fresh, wrap unwashed greens in a damp paper towel and keep in the refrigerator for 3 to 5 days.
Bok choy contains vitamin A, which is good for healthy eyes and skin.

Slice the bok choy stems and leaves separately.
In a large frying pan, heat oil over medium high heat.
Add the bok choy stems, mushrooms, garlic and sugar to the pan. Cook 2 minutes, stir often.
Add the bok choy leaves to the pan. Cook 2 minutes.
In a small bowl, combine chicken broth and cornstarch.
Pour chicken broth mixture and soy sauce into pan.
Cook until sauce thickens and bok choy is tender. Stir often.
Add black pepper to taste. Enjoy!
Refrigerate leftovers.

Nutrition facts per serving