1 Tbsp sesame oil1 leek, white parts only, washed well and finely chopped1 tablespoon minced ginger3 cups baby bok choy, ends trimmed, washed and cut into 1″ pieces6 fresh shitake mushrooms, cleaned and sliced into ½″ pieces1 bell pepper, dicedsalt to taste
2 Tbsp vegetable stock or water
Heat sesame oil on medium heat in a large skillet. Add leeks and ginger, and stir fry for about 30 seconds, or until fragrant.
Add bok choy, mushrooms and bell pepper. Season to taste with salt. Add vegetable stock and cover; cook for 3-4 minutes, until just tender.
Adapted from Jeanette’s Healthy Living
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This recipe was most recently featured in
Boston Organics Newsletter No. 06 of 2015.