Baby Bok Choi and Mushrooms

Baby bok choi and mushrooms. Filling, healthy and vegan!

We are completely devoid of a passable Chinese food in my town.

Baby bok choi and mushrooms. Filling, healthy and vegan!

I am a super picky restaurant person to start with. I am not trying to brag but most of what I get in restaurants in my price range I can make better and cheaper here at home. The restaurants out of my price range have incredible food but I struggle dropping what amounts to a week worth of produce on one entree- which if given a recipe I can most likely replicate at home with very similar results.

Baby bok choi and mushrooms. Filling, healthy and vegan!

So when I was chatting with friends the other day and mentioned the lack of good Chinese food  and they all agreed with me I knew I wasn’t being picky.

Want to know how bad it really is? Our local paper just released a “best of” list. The best Chinese restaurant? P.F. Changs. That’s how bad things are around here.

Baby bok choi and mushrooms. Filling, healthy and vegan!

Thai food is another story. We have lots of great Thai. And Mexican. But for now in order to get a good Chinese food fix I have to make it myself. You know what? I don’t mind.

Baby bok choi and mushrooms. Filling, healthy and vegan!

This simple yet satisfying vegan dish is a great first step into Chinese food. It requires little to no prep work (other than some chopping) and cooking takes less than 10 minutes. It is start to table in 15 minutes flat.

Baby bok choi and mushrooms. Filling, healthy and vegan!

And veggies! Look at all the veggies you would be chowing down on. That alone should be enough reason for you to make this. Oh and it is yummy. There’s that too.

Baby bok choi and mushrooms. Filling, healthy and vegan!

Baby Bok Choi and Mushrooms (serves 4)
My own

1 lb mushrooms (Any mushroom will do. The more flavor the better. I used cremini.)
1 lb baby bok choi
2 tbs olive oil
2-3 tbs soy sauce
1/3 cup beer or rice wine (hoppy beer is best but that is also my stance in life)
1 tbs corn starch
Rice for serving

Place your wok over your largest burner and set the heat to medium. While the wok is heating separate the bok choi steams and leaves. Chop in to bite size pieces. Place in two separate bowls. Chop up the mushrooms. Once the wok is hot add 1 tbs olive oil and then the bok choi steams. Cook for about 2 minutes then add the leaves. Cover with a lid and allow to cook for 2-3 minutes or until soft. Remove to a plate. In the same hot wok add the last tablespoon of oil. Add the mushrooms and cook for about a minute. Add the soy sauce, beer or wine and mushrooms and cook for another minute. Mix the corn starch with 2 tablespoons of cold water making sure it all dissolves and then add to the mushrooms. Stir till the sauce if thick, about another minute. Pour the mushrooms and sauce over the bok choi. Serve with rice.

Baby bok choi and mushrooms. Filling, healthy and vegan!

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