Baby Bok Choy and Mushroom Stir Fry

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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.

1 Tbsp tamari
1 Tbsp gluten-free oyster sauce or tamari
2 Tbsp sake or Chinese rice wine (optional)
1 Tbsp olive oil
1 garlic clove, chopped
1 tsp ginger, chopped
1/2 carrot, peeled and cut into matchsticks
4 cups baby bok choy, bottom stems removed
5 cups assortment of mushrooms, sliced
2 tsp potato starch
Crushed red pepper (optional)


  1. In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
  2. Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
  3. 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. 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. Infuse love into the food and serve!

Servings: 2