Salteado de bok choy tierno y setas

Ingredientes

• 1 tablespoon tamari (gluten-free) (or soy sauce)
• 1 tablespoon water
• 1/2 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic, (minced)
• 1 tablespoon avocado oil
• 1 pound baby bok choy, (or Shanghai bok choy, 4 to 5)
• 10 - 12 ounces cremini mushrooms, (or button mushrooms)

Preparación

1. 1

   Combine all stir-fry sauce ingredients (except avocado oil and sesame seeds) in a small bowl.

2. 2

   Prepare the bok choy. Wash and dry the bok choy. Sometimes dirt can be trapped in the base of the leaves. Remove any damaged outer leaves. If the heads are large, I like to slice them in half or quarters lengthwise so they cook faster. Trim the ends.

3. 3

   Prepare the mushrooms. Wipe the mushrooms with a soft cloth. Trim or remove the stalks. You can leave them whole or slice them.

4. 4

   Cook the mushrooms and bok choy. Heat the oil in a skillet or wok then add the mushrooms. Cook for 2 to 3 minutes until they release their juices then add sliced bok choy. Cook until the vegetables have softened slightly. The bok choy should still be tender-crisp at the base/

5. 5

   Combine with the sauce. Lower the heat and add the stir fry sauce, coating the vegetables.

6. 6

   Garnish and serve. Sprinkle with sesame seeds and/or sliced green onions and serve immediately as a side dish or over steamed rice or noodles.