Shiitake mushrooms are thinner and denser than cremini or button mushrooms; they’ll brown quickly in the pan without releasing too much liquid. These mushrooms also have a rich, meaty flavor that boosts the bok choy and marries well with the toasted sesame oil.
1 pound quartered baby bok choy
2 teaspoons toasted sesame oil
8 ounces sliced shiitake mushrooms
3 sliced green onions
3 minced garlic cloves
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon chopped cilantro
1 teaspoon toasted sesame seeds
Added sugars 0g
Calcium 13% DV
Potassium 14% DV
How to Make It
Heat toasted sesame oil in a skillet over medium-high. Add bok choy; cook until browned, about 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan. Add toasted sesame oil and sliced shiitake mushrooms to pan; cook 2 minutes.
Stir in sliced green onions and minced garlic cloves; cook 30 seconds. Add cooked bok choy, fresh lime juice, kosher salt, and black pepper; cook 1 minute. Top with chopped cilantro and toasted sesame seeds.
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