Thursday, July 1, 2010
Before we left for vacation, we had to eat up some bok choy. We had a bunch left from week 2 and then we got 2 more bunches in week 3, so we had to find a way to use A LOT of bok choy. I decided to make a stir fry. There are great mushrooms available in Chinatown, so I headed over to pick out some king oyster, oyster and shitake mushrooms. I ended up cooking each of the vegetables individually because we had such a large quantity of each.
Bok Choy and Mushroom Stir Fry
3 bunches of bok choy, cut into 1 inch wide strips
1/2 lb oyster mushrooms, slices
1/2 lb shitake mushrooms, sliced
2 king oyster mushrooms, diced
2 T olive oil
4 T sesame oil
4 T soy sauce
handful of sesame seeds
Saute bok choy in olive oil. Cook the mushrooms in half of the sesame oil and soy sauce until the liquid is absorbed and the mushrooms are tender. Combine and toss with the rest of the oil, soy sauce and sesame seeds.
We added sauteed chicken and served it over whole wheat couscous.