Check out the updated version of this recipe, Warm Asian Bok Choy and Mushroom Salad
Yet another Asian-inspired recipe. Can you tell we really like oriental food?
Fungi Bok is an extremely simple recipe. Very little preparation and cooking time. Recipes for greens that taste good but don’t have a lot of ingredients or preparation time are in high demand.
Leafy greens are superstars in terms of nutrition. They have few calories per gram but are very high in nutrients. This means they’re also good for weight loss.
The bok choy in this recipe could be replaced with another green such as pak choy, buk choy or even spinach. Different mushrooms can substitute the brown button mushrooms. The flavor, cooking time, and prominence of the mushrooms in this dish can change depending upon the mushrooms used.
Want to amp up the nutrition in cruciferous vegetables like bok choy, broccoli, and cabbage?
Pre cut these vegetables 4 hours or more in advance of cooking them.
By doing this, an enzyme is released from the vegetable that interacts with another phytonutrient in the vegetable. This interaction creates a new phytonutrient that would otherwise not be formed.
You can also get this benefit by eating cruciferous vegetables raw or by sprinkling raw ground mustard seeds on top of your cooked cruciferous vegetables.
Phytonutrients are important because they have cancer-fighting properties. Eating cruciferous veggies help prevent cancer from developing and slow down cancer cell growth.
If you ever come across some bok choy, try making this flavorful Asian dish. This dish is extremely nutritious as it includes a cruciferous vegetable and a fungi. Cruciferous vegetables are nutritionally dense and fungi have unique nutrients that are only found in mushrooms and other fungi. Add even more color and vitamins by adding a grated carrot to the recipe.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: oriental-inspired, less than 10 ingredients, ready in 30 minutes or less
- 1 lb (500 g) of bok choy, chopped into medium pieces
- 1 1/2 cups of brown button mushrooms, cubed
- 1 tbsp of fresh ginger, minced (1 tsp dry)
- 2 tsp sweet paprika
- 2 tbsp stock or water
- 2 tbsp vinegar
Sauté the mushrooms, ginger and paprika with the liquid in a fry pan for around 4 minutes or until the mushrooms are about half-cooked. Add the bok choy and continue to sauté until the bok choy is cooked through, around 4 more minutes. Enjoy immediately.
Note: If you decide to add carrot to this recipe, make sure to cook it first as it will take the most time to soften.