Baby Bok Choy, Bell Peppers & Shiitake Dish

Garlic Agave Bok Choy w/ Shiitakes & Red Peppers

• 8 Fresh Shiitake mushrooms
• 1 cup low-sodium vegetable broth
• 1 tsp. low-sodium tamari
• 1 Tbs. olive oil
• 1 lb. baby bok choy (about 4 bunches), halved
• 1 clove garlic, minced (about 1 tsp.)
• 1 tsp. agave
• 1 medium red bell pepper, cut into 1-inch dice (about 1 cup)

Directions:

Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, cooking 10 minutes. Drain, reserving soaking liquid. Add tamari to soaking liquid, and set aside.

Remove mushroom stems. Cut caps into 1/4-inch slices.

Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute. Add reserved mushroom liquid, mushrooms, garlic and agave, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender. Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

Note:

Shiitakes, have an intense, slightly smoky flavor that’s especially good in soups and stir-fries.
Be sure to rinse well before soaking to remove any grit.

Nutritional Information

• Calories: 83
• Protein: 3 g
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Carbohydrates: 12 g
• Sodium: 216 mg
• Fiber: 3 g
• Sugar: 4 g