I love a good stir-fry. Ready in no time at all and filled with healthy ingredients, this vegetarian version is wonderful served over white rice, or even as a side dish to accompany a flavorful baked fish. This particular stir fry includes sliced garlic, chopped pak choi (a close relative to bok choy), baby corn and tender shiitake mushrooms. I flavored the stir fry with a dash of the umami flavoring of soy sauce, along with a drizzle of sesame oil. What are you waiting for…grab those woks and get stir-frying!
(To view this recipe, click on the blue title of the blog post above*)
Pak Choi, Baby Corn & Shitake Saute with Sesame Oil
Ingredients:
- 3 garlic cloves, thinly sliced
- 1 Tablespoon grapeseed or canola oil
- 1 head of pak choi, root end trimmed, leaves chopped
- 1 ½ cups stiitake mushrooms, stems removed, caps sliced
- 1 can baby corn, drained and cut into 1-inch pieces
- Pinch of salt and pepper
- Drizzle of soy sauce and of sesame oil
Directions:
- In a wok or large saute pan heat the oil and sliced garlic over medium-high heat. Cook for 30 seconds, then add in the pak choi, mushrooms and baby corn. Season with a pinch of salt and pepper and saute, tossing constantly for 5-7 minutes. The greens should be wilted and the mushrooms very tender. Remove from the heat and drizzle with the sesame oil and soy sauce; toss to combine and serve warm.
Tagged: Asian, baby corn, bok choy, garlic, mushrooms, pak choi, sesame oil, shiitake mushrooms, side dish, soy sauce, stir fry, vegetarian
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