Mushroom and Bok Choy Stir-Fry
Ingredients
-
1
tbsp
grated ginger
-
2
cloves
garlic
-
1½
cups
mushrooms (Beech mushrooms or chopped Shiitake)
-
½
cup
chopped onions
-
1
tbsp
chili bean sauce
-
1
chopped
baby bok choy
-
1
cube
vegetable bouillon
-
4
servings
rice noodles
-
to taste
chopped cilantro
-
2-3
stalks
sliced green onions
-
2
tbsp
canola oil
Instructions
- Cook rice noodles in a large saucepan according to package instructions.
- Heat canola oil in a wok or skillet over medium-high heat for about 1 minute.
- Add grated ginger and minced garlic to the wok and sauté for about 30 seconds.
- Add the vegetable bouillon cube and chopped onions, sautéing for 2-3 minutes.
- Add mushrooms and chopped baby bok choy, sauté for about 5 minutes, adjusting heat to avoid burning.
- Drain the cooked noodles and set them aside.
- Mix in the chili bean sauce with the vegetable mixture in the wok.
- Add the cooked noodles to the wok and mix thoroughly.
- Remove from heat and serve, garnished with cilantro and sliced green onions.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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