Bok Choy with Oyster Mushrooms
1
Points® value
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 roasted pumpkin seed kernels
¼ cup(s), (pepitas)
Lemon
1 item(s), medium, cut into wedges