Bok Choy & Shiitake Mushroom Saute

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 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!

For this recipe you will need:

Sake

Oil

Shiitake

Bok choy

Leeks