Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

If you can't find mirin, substitute an equal amount of white wine plus 2 teaspoons sugar.

Katherine Cobbs
Recipe by Cooking Light October 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
32 mins
Yield:
Serves 4 (serving size: 3 bok choy halves and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.

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  • Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil and remaining bok choy. Return mushroom mixture and bok choy to pan.

  • Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to about 1/4 cup. Drizzle liquid over bok choy.

Nutrition Facts

118 calories; fat 7g; saturated fat 1.2g; mono fat 3.1g; poly fat 2.2g; protein 2g; carbohydrates 9g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 199mg; calcium 66mg.
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