We’re still getting a local box of produce every week (although lately I’ve been considering signing up for a CSA with a nearby farm, since the cost is about the same), so I’m coming up with inventive ways to incorporate all of the veggies we’re getting. Recently we got a head of bok choy and some shiitake mushrooms (yeah, I know, I don’t think bok choy OR shiitakes when I think of local Texas produce either), so at the last minute, I thought I’d toss them together in a quickie little stir-fry that was perfect to accompany some lettuce wraps I was making for dinner.
Most of the time, these last minute side dish ideas are less than exciting. I’m a big fan of steaming a big bunch of whatever is fresh and calling it good, especially on a weeknight. It’s delicious, in my opinion, and it gets the job done, but it’s not really a blog-worthy event. I was pleasantly surprised with this, though, and it didn’t really take any more time than my usual steam-and-go routine. I love shiitake mushrooms, and they definitely contribute a great earthiness to any dish. With the slight crunch of the bok choy, it was a side dish that was more than the sum of its parts. I found myself nibbling away at it quite a bit while I was getting dinner ready (a common issue I have while cooking).
Needless to say, it was another winner from the local box! Hoping we get more bok choy and shiitakes soon so I can make it again!
Bok Choy with Shiitakes and Sesame Seeds
1 t coconut oil
3.5 oz fresh shiitake mushrooms, sliced
1/2 t ginger, minced
1 clove garlic, minced (or use a clove from your garlic confit, if you made some!)
1 head boy choy, chopped
1/2 c water
1 t wheat-free tamari or coconut aminos
1 T sesame seeds
Heat coconut oil in a skillet over medium heat. Add mushrooms and saute for 3-4 minutes, stirring occasionally. Add ginger and garlic and saute for another 30 seconds to 1 minute. Add bok choy, water, and tamari or coconut aminos and stir, then cover with a lid. Allow to “steam” for 2 minutes, then stir and allow to steam again for another minute or so, until bok choy is tender-crisp. Remove lid and allow excess liquid to evaporate, stirring occasionally. Add sesame seeds and toss once more. Serve.
Want some ideas on delicious gluten-free spring foods and recipes? We’ll be chatting at Udi’s Gluten-Free Living Community about all things SPRING this Thursday, April 5, at 9PM EDT about Spring! At 9 PM EDT, just visit here to start chatting with us!
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.