1 Tbsp Coconut oil
1 Large Portobello Mushroom, sliced and cubed
1 tsp Ginger, minced
1 clove Garlic, minced
2 med-large heads of Baby Bok Choy, chopped
1/2 c. water
2 tsp. Wheat-free Tamari or Bragg's aminos
1/4 tsp. Basil
Directions:
Heat the coconut oil in a pan over medium heat. Add in the mushroom and saute for 3-4 min, stirring occasionally. Add the ginger and garlic and saute for another 1-2 min. Add in the baby bok choy, water, tamari or Braggs and stir. Cover with lid and let steam for 2 minutes; stir and then let steam again for 2-3 minutes until bok choy is tender yet slightly crisp. Remove the lid and cook until remaining liquid evaporates, stirring occasionally.
Voila! Side dish for 2-3 or main dish for 1.
This was inspired by tastyeatsathome.com's "Bok Choy with Shiitakes and Sesame Seeds" recipe.
No comments:
Post a Comment