Asian Sesame Shiitake Mushroom and Bok Choy

Happy New Year! School/work has finally started again and I am back into my usual routine. I had a lovely two-week vacation from my students  where I got to spend some time with my family in Key West and then headed over to the Exumas in the Bahamas with my boyfriend where we stayed on a sailboat, relaxed on the beach, and caught up with some old friends of mine. Not too shabby….

Getting fresh conch salad!

Getting fresh conch salad!

Out of its shell!

Out of its shell!

Fresh conch salad, so good!

Fresh conch salad, so good!

Paradise!

Paradise!

NYE dinner on the sailboat!

NYE dinner on the sailboat!

Obviously I really haven’t done much cooking, my kitchen hasn’t even seen me in a couple of weeks! But here I am, once again, to shower you with some new, healthy recipes for the new year and for those new year’s resolutions! I can tell you’re ecstatic!

As you may or may not know, I receive organic veggies bi-weekly from a buying club/co-op called Annie’s Buying Club.  Every two weeks I receive a big box of veggies along with a myriad of recipes. It’s great!

This recipe came from the Annie’s website and it sure is tasty! I made a meal out of it with some brown rice and some spicy sriracha. It can easily be made as a side dish.  I think it would go great with some miso glazed salmon….but that’s just my opinion. 😉

Here’s what you need:

1 bunch of bok choy, cleaned, trimmed, and sliced into thin strips

2 cups of shiitake  mushrooms, sliced into thin strips

3 garlic cloves, minced

1 tbsp olive oil

3 tbsp of oyster sauce

2 tbsp of sesame oil

2 tbsp of sesame seeds, toasted

pinch of salt

brown rice, sriracha (optional)

Here’s what you do:

In a dutch oven or deep sauce pan over medium heat, pour your olive oil and saute your garlic. Careful not to burn it!

Add the bok choy and cover. Cook the bok choy for about 5 minutes and add the mushrooms. Cook for another 3-5 minutes. You want to wilt the bok choy leaves and make sure the stalks are tender, but still have a light crunch to them.

Add the salt, oyster sauce, sesame oil and mix together. Garnish with sesame seeds. Serve over rice…or not. 🙂

bok choy

Happy cooking!

–Melissa

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Categories: Recipes, Side dishes, Vegetarian

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3 Comments on “Asian Sesame Shiitake Mushroom and Bok Choy”

  1. B
    January 10, 2013 at 4:22 pm #

    Looks like a great healthy dinner for 2013. Boy, those Exumas sound amazing 🙂

    • FoodieMel
      January 16, 2013 at 6:14 pm #

      The Exumas sure were great! Great company, too!

Trackbacks/Pingbacks

  1. Crispy teriyaki salmon with grilled zucchini strips | The Foodie Teacher - January 16, 2013

    […] and I received a few zucchini with my Annie’s box and since I’m in an Asian mood lately,  this seemed easy and fitting. You could also make this with […]

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