Ingredients
-
1
-
1
-
2
-
1
-
1
-
1
-
1/2
-
4
-
5
-
-
-
-
-
-
Directions
Baby Bok Choy and Mushroom Stir Fry, This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog, This is absolutely fabulous. I wanted to use what I had on hand so used soy sauce not tamari, mirin not sake and I added some chili garlic paste for some heat and I added some chicken soup base not salt. I also just added the corn starch to the water mixture to eliminate a step. This was so easy and packed with flavour. What a great way to eat vegetables. I am just sorry I did not make a double batch. Thank you so much for posting
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Steps
|
1
Done
|
In a Bowl, Mix 2/3 Cup (150 Ml) Water, Tamari, Oyster Sauce and Sake or Chinese Rice Wine. |
|
2
Done
|
Heat Oil in a Pan. Saut Garlic and Ginger. Add Carrots and Bok Choy and Cook a Few More Minutes. |
|
3
Done
|
Add the Sauce Mixture. Cover and Cook Until Vegetables Are Almost Cooked. Add Mushrooms and Cook a Few More Minutes. Season With Salt and Pepper. |
|
4
Done
|
Dissolve Potato Starch in 2 Tbsp of Water. Reduce Heat and Add It to the Pan. Mix Well. Remove from Heat. Add Crushed Red Pepper If Desired. |
|
5
Done
|
Infuse Love Into the Food and Serve! |
