Gotta love the simplicity of a fast veggie dish! I wanted to use some shiitake mushrooms but at Whole Foods they were $12.99/lb and even for me that is a bit much. Portobellos were $5.99, a more palatable price and just as tasty.
I think baby bok choy is one of the most interesting vegetables from a design perspective. When you cut the bok choy bulb down the middle, there is this cool looking design in there...quite artistic I'd say there from Mother Nature.
For this dish, I just made up a sauce from various sauces I had in the fridge. I could have just used tamari by itself but really how much fun is that?
Ingredients (serves 2):
- 4 bulbs of baby bok choy halved down the middle
- 1 portobello mushroom sliced in thin slivers
- 1/4 onion chopped length wise
- 1 clove of garlic minced
- 1 tbsp sesame oil or olive oil
- 1 tsp black bean sauce
- 1 tsp tamari
- 1 tsp Sweet Chili Sauce (I use Trader Joe's brand)
- In a wok, heat the oil and the saute the onion garlic until the onion gets soft.
- Toss in the portobello slices and mix in with the onion and garlic. Cover the wok and let cook for about a minute.
- Mix the black bean sauce, tamari, and sweet chili sauce together with 2 tbsp of water to make a sauce.
- Toss the baby bok choy in the wok and mix in well with the portobello, onion, and garlic.
- Pour in the sauce evenly around the baby bok choy. Mix the sauce in with the veggies.
- Cover the wok and let the veggies steam stirring occasionally until the green leafy part of the baby chok starts to get soft and wilty but not mushy.
Pour veggies into a serving platter and enjoy!
