Bok Choy with Celery and Mushrooms

Baby Bok Choy with Celery and Mushrooms

Serves 4

For a fresh, spicy kick, substitute 1 teaspoon freshly grated ginger for the ground ginger in this recipe.
Nutrition

Per serving (About 3 oz/90g-wt.): 130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 4g protein, 24g total carbohydrate (4g dietary fiber, 7g sugar), 0mg cholesterol, 115mg sodium
Ingredients

4 large baby bok choy
1 tablespoon unrefined sesame oil
1 cup sliced celery
1 pinch powdered ginger
2 cloves garlic, finely chopped
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced
Gluten-free tamari to taste
Directions

Trim 1/4-inch off root ends of bok choy. Cut into 2-inch sections, keeping stems and leaves in separate piles.

In a large skillet, heat oil over medium-high heat. Sauté celery and ginger for 3 minutes. Add garlic and cook 30 seconds until fragrant.

Add bok choy stems and mushrooms and sauté for three minutes or until vegetables are beginning to soften.
Add leaves and continue to cook, covered, until tender and bright green, 2 to 3 minutes. Season to taste with tamari.


I am serving this on some short grain brown "sticky" rice!