Quick and simple side
What could be better than freshly harvested bok choy?
Lightly sauteéd bok choy with garlic and shiitake mushrooms!
My friends Beth and Dave have a beautiful home surrounded by beautiful gardens. I don’t know which has the greener thumb, they both know a lot about planting and growing both flowers and vegetables. I am lucky enough to be their friend, and to my delight on the list of folks to whom they give their overflow.
There is nothing complicated about this side dish. Food that tastes fabulous does not need to be complicated. In my opinion, vegetables in particular are at their best without fuss. I prefer to taste the crisp freshness of a broccoli floret or that slightly earthy flavor when you bite into a shiitake mushroom. Give me a plate of roasted vegetables sprinkled only with salt and pepper and I’m in heaven.
Bok choy is a variety of Chinese cabbage. It is unusual in that, it is a cabbage but does not form a head instead it grows into a bulbous shape with long dark green leaves. Bok choy is a member of the cruciferous family and to my surprise, I have found it to be more versatile than I originally thought. Cut up in this mixed vegetable sauté it is tender and even comes across slightly sweet.
Cruciferous veggies come in all shapes and sizes and must be my favorite family of vegetables. I love them all because they add crunch and bright color to every meal and of course they bring a load of nutrients along where ever they go. Vegetables from this family are known to be high in fiber and low in calories and help you to feel full before you make the mistake of overeating. The dark green cruciferous veggies are high in vitamins A and C and phytonutrients which is a plant-based compound that helps to reduce inflammation.
More from the Cruciferous family
- Cauliflower Roasted, riced or raw this member of the family is so wonderfully versatile I find it satisfying anyway its prepared. I love it mashed with potatoes or even better in a creamy soup but I am especially fond of it breaded and then baked or fried and accompanied by a spicy dipping sauce.
- Brussel Sprouts Don’t let those memories from childhood keep you from experimenting with these tiny cabbages. Modern recipes using sprouts are far more appealing than your mother’s brussel sprouts. When cooked together with bacon they will quickly replace those old nightmares of the overcooked squishy bitter version of this superfood. For a new twist on an old favorite, try my brussel sprout slaw using shredded raw sprouts.
- Kale often labeled a superfood due to its nutrient dense leaves. Kale chips are a unique way to enjoy this nutrient dense leafy green as a snack. Here is a easy dinner using kale Super Easy Chicken Dinner
- Cabbage red, white or green, napa, savoy, bok choy to name a few of the many types of cabbage to be found. So many ways to include this crisp crunchy veggie with your meals but our family favorite is my super easy homemade coleslaw.
No matter how you serve them cruciferous vegetables are a super nutritious addition to your diet and it’s easy to find ways to include them in your daily life.
In this bok choy & shiitake mushroom sauté the hearty mushrooms blend well with the slightly crunchy bok choy and add a satisfying meaty texture to the side dish. For our dinner, I layered the bottom of my platter with the sauteéd vegetables and placed breaded baked tilapia (from Trader Joe’s freezer section) on top. We were completely satisfied after this simple meal.
Many thanks to my friends Beth and Dave for helping with dinner tonight. I am looking forward to your next harvest!
Sauteéd bok choy with shiitake mushrooms and garlic
- June 8, 2021
- 15 min
- Print this
- 3 small head bok choy, cut to 1 inch pieces
- 5 shiitake mushroom caps only, sliced thin
- 1 leek, white part only, halved lengthwise and sliced thin
- 1-2 garlic cloves, chopped
- 2 T oil
- 2 T sake or light white wine (optional)
- Step 1
- In a large sauté pan heat 2 T oil to high. Add bok choy, shiitake and leeks to the pan and cook for about 5 minutes til bok choy is still firm and shiitake are nicely brown.
- Step 2
- Add garlic and cook til fragrant then add sake or wine and toss with vegetables to distribute evenly and serve