Bok Choy with Sauteed Mushrooms and Shallots
Prep time
Cook time
Total time
Serve this delightful vegetable dish with brown rice and grilled salmon.
Recipe type: Side
Cuisine: Asian
  • 2 tsp. canola or olive oil
  • 1 package (8 oz.) sliced mushrooms
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 1½ pounds bok choy, rinsed and chopped into 1-inch pieces
  • 2 tsp. lite soy sauce
  • 1 tsp. lemon zest
  • Salt and freshly ground black pepper, to taste
  1. In large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about 5 minutes.
  2. Add bok choy and stir-fry for about 8-10 minutes until tender. Sprinkle with soy sauce, lemon zest and salt and pepper, to taste. Serve.
  3. Makes 4 servings. Per serving: 65 calories, 3 g total fat (<1 g saturated fat), 8 g carbohydrates, 4 g protein, 2 g dietary fiber, 213 mg sodium.
Recipe by Cancer Dietitian at