Stir Fried Bok Choy And Mushrooms Recipes

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STIR FRIED BOK CHOY



Stir Fried Bok Choy image

Quick, easy, and tasty!

Provided by artsychic517

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 8

1 large head bok choy
1 tablespoon grapeseed oil
1 tablespoon butter
1 onion, sliced
⅓ cup cashews
3 cloves garlic, minced
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch white sugar

Steps:

  • Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
  • Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g

STIR FRIED BOK CHOY AND MUSHROOMS



Stir Fried Bok Choy and Mushrooms image

Make and share this Stir Fried Bok Choy and Mushrooms recipe from Food.com.

Provided by nikki ciciretto

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 dried Chinese mushrooms
1 teaspoon vegetable oil
1 garlic clove, minced
1 lb bok choy, bite size peices
2 ounces oyster mushrooms
2 ounces shiitake mushrooms
2 tablespoons oyster sauce

Steps:

  • Rinse dried mushooms: Soak in boiling water let stand 30 minutes. Squeeze excess water cut in half and set aside the liquid.
  • Heat oil in wok. Stir fry garlic till brown.
  • Add bok choy 1 minute, add mushrooms for another 2 minutes.
  • Stir in soaking liquid and oyster sauce. Toss and serve.

Nutrition Facts : Calories 50.6, Fat 1.5, SaturatedFat 0.2, Sodium 324.2, Carbohydrate 8.2, Fiber 2.3, Sugar 1.9, Protein 3

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS



Stir-fried Baby Bok Choy with Shiitake Mushrooms image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 6

1/4 cup dried shiitake mushrooms
1 1/2 pounds bok choy, trimmed
1/4 cup peanut oil
3 cloves garlic, minced, optional
1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
1/2 to 3/4 cup commercial oyster sauce

Steps:

  • Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
  • Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
  • Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
  • Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
  • Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

STIR-FRIED BABY BOK CHOY WITH SHIITAKE MUSHROOMS



Stir-Fried Baby Bok Choy with Shiitake Mushrooms image

Categories     Salad     Mushroom     Healthy     Bok Choy

Yield serves 6

Number Of Ingredients 12

4 heads baby bok choy
2 tablespoons light sesame oil
2 scallions, white parts only, thinly sliced
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1/2 pound shiitake mushrooms, stemmed and sliced 1/4 inch thick
Sea salt
2 tablespoons water
1 tablespoon tamari
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
  • Heat the light sesame oil in a sauté pan over medium heat, then add the scallions, ginger, garlic, shiitake mushrooms, and a pinch of salt and sauté for 30 seconds. Add the water, tamari, and the bok choy stems and sauté for 2 minutes. Add the bok choy leaves, lime juice, toasted sesame oil, and a pinch of salt and sauté until the bok choy is just wilted, about 2 minutes. Taste and add another squeeze of lime if you like. Sprinkle with the toasted sesame seeds and serve immediately.
  • rebecca's notes
  • To toast seeds or nuts, preheat the oven or toaster oven to 350°F and line a baking sheet with parchment paper.
  • Spread the seeds or nuts in an even layer on the prepared pan and toast until aromatic and slightly browned, 5 to 7 minutes. Check frequently, as they can burn easily.
  • storage
  • Store in a covered container in the refrigerator for 3 days.
  • nutrition information
  • (per serving)
  • Calories: 150
  • Total Fat: 7.8g (1g saturated, 2.6g monounsaturated)
  • Carbohydrates: 16g
  • Protein: 10g
  • Fiber: 6g
  • Sodium: 585mg
  • WHO KNEW? 'Shroom Sagacity
  • Mushrooms, long a staple of healthy eating in Asian diets, are a bit of a yin-yang affair. They can have powerful anticancer effects, but they must be properly prepared. Integrative oncologist Donald Abrams notes that "people are often not aware that white button mushrooms, their brown cousins, the cremini, and their giant cousins, the portobello, really need to be cooked. Putting sliced white button mushrooms in a salad is really something we should avoid, because they may in fact contain hydrazine, a cancer-causing compound that's neutralized when it's cooked." Abrams adds that he loves shiitake and maitake mushrooms for his patients, as both are good immune enhancers.

ASIAN BOK CHOY STIR FRY



Asian Bok Choy Stir Fry image

Straw mushrooms, snow peas and bok choy make this an authentically Asian stir-fry my family will love!

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 30m

Yield 4

Number Of Ingredients 7

3 squares Land O'Lakes® Teriyaki Saute Express®
1 (14 ounce) package chicken breast tenders, cut into bite-sized pieces
1 cup snow peas, trimmed, cut in half
½ cup sliced onion
1 (15 ounce) can whole straw mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained
3 cups sliced bok choy

Steps:

  • Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
  • Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
  • Add chicken; toss lightly.

Nutrition Facts : Calories 392 calories, Carbohydrate 22.7 g, Cholesterol 113.1 mg, Fat 16.2 g, Fiber 5.5 g, Protein 39.4 g, SaturatedFat 7.5 g, Sodium 1059.1 mg, Sugar 3.6 g

STIR-FRIED BOK CHOY AND LETTUCE WITH MUSHROOMS



Stir-Fried Bok Choy and Lettuce With Mushrooms image

from Cooking Light. Posted for safe-keeping. A lot of the cooking til is passive. Serving size: 2/3 cup.

Provided by Sayster

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)
2 tablespoons low sodium soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/2 teaspoon sugar
4 teaspoons canola oil, divided
1 teaspoon ginger, minced and peeled
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

Steps:

  • Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
  • Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
  • Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
  • Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.

Nutrition Facts : Calories 59.4, Fat 2.6, SaturatedFat 0.2, Sodium 290.2, Carbohydrate 7.9, Fiber 2.5, Sugar 1.8, Protein 2.2

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