Recipe Details
Ingredients
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½cuplow-sodium chicken or mushroom broth
-
2tablespoonsoyster sauce
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2tablespoonsrice wine or dry sherry
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2teaspoonscornstarch
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1 ½tablespoonspeanut or vegetable oil
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2mediumgarlic cloves, minced
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1(1 1/2 inch) pieceginger root, peeled and minced
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½teaspoonkosher salt
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3 ½ouncesshiitake mushrooms, stems discarded and caps sliced
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1 ¼poundsbaby bok choy, chopped
Cooking Directions
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Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
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Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
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Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories95 | |
| % Daily Value * | |
| Total Fat 5g |
7% |
| Saturated Fat 1g |
5% |
| Cholesterol 1mg |
0% |
| Sodium 407mg |
18% |
| Total Carbohydrate 7g |
3% |
| Dietary Fiber 2g |
6% |
| Total Sugars 2g |
|
| Protein 3g |
7% |
| Vitamin C 65mg |
72% |
| Calcium 153mg |
12% |
| Iron 2mg |
9% |
| Potassium 375mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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