Crimini Mushrooms with Baby Bok Choy
Delicious Asian-style mushrooms over baby bok choy.
Servings 2
Ingredients
- 1 lb crimini (baby bella) mushrooms, or about 20 - 24 mushrooms This recipe is also good with standard, white mushrooms
- 1/4 cup + 2 Tbsp *coconut aminos
- 3 Tbsp warm water
- 2 tsp arrowroot powder or substitute cornstarch
- 1/4 cup + 2 Tbsp green onions, chopped plus more for topping
- 2 heads baby bok choy
- 3 Tbsp garlic, minced
- pinch salt
- oil of choice, for cooking
- drizzle pure maple syrup, to taste optional
- 2 tsp toasted sesame seeds optional
- 2 servings cooked jasmine or sticky rice (or rice of choice) use cauliflower rice for grain-free
Instructions
- Whisk together the coconut aminos, water, and arrowroot powder. Set aside.
- In a large skillet, heated over medium heat, drizzle with cooking oil of choice. Once hot, add the onions and garlic. Sauté for 1 minute.
- Add the mushrooms to the skillet. After about a minute, sprinkle the mushrooms with a pinch of salt. Continue to sauté until mushrooms are completely soft, watching, stirring frequently, and adjusting heat as needed to prevent burning.
- While the mushrooms sauté, bring a medium to large saucepan, filled with water, to a boil. Once boiling, add the baby bok choy. Boil for 2 1/2 minutes. Turn off heat, drain.
- When the mushrooms are tender, add the sauce to the skillet. Stir until the sauce thickens. If using, stir in maple syrup.
- Add a serving of rice to two separate plates. Slice each head of baby bok choy down the middle and arrange one on each plate with the rice. Pour mushrooms and sauce over the heads of baby bok choy. If desired, sprinkle with toasted sesame seeds and chopped green onions.
Notes
*If you substitute soy sauce or tamari for the coconut aminos, you will need to add more maple syrup. Start with two tablespoons and add more to taste.