SIMPLE ALMOST SPRING VEGETABLE STIR-FRY
Serves 2 to 4.
• 1 c. shiitake mushrooms, stemmed and cut into quarters
• 1 c. crimini mushrooms, stemmed and cut into quarters
• 1/4 c. cornstarch, or more as needed
• Sesame oil
• 3 or 4 baby bok choy, stems removed and cut into 1-in. pieces, the leaves torn into pieces, divided
• 2 green onions, shredded
• 1 (1-in.) piece ginger root, peeled and cut into matchstick sized pieces
• 2 garlic cloves, minced
• 1/4 c. Chinese rice wine or dry white wine
• 1 to 2 tbsp. soy sauce, or to taste
• 1 tsp. chili sauce or to taste
Directions
Toss the mushrooms with the cornstarch to lightly coat. Set the wok over high heat and pour in 3 to 5 tablespoons sesame oil to make a shallow pool. It should shimmer.
Add the bok choy stems, green onions, ginger and garlic, stirring and tossing, and immediately add the mushrooms, tossing until tender, about 1 minute. Add 1 to 2 tablespoons sesame oil, wine and soy sauce. Add the bok choy green leaves and toss.
As soon as the leaves darken, season with the chili sauce and taste. Serve as a side dish or over rice.
Nutrition information per serving:
Calories184Fat14 gSodium290 mg
Carbohydrates13 gSaturated fat2 gCalcium75 mg
Protein3 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 3 fat.