Baby Bok Choy with Mushrooms and Orange Ginger Sauce

Pulled fresh from my pot garden on my patio, the pictured (left) item is an heirloom organic variety called Shanghai Green Choy.  It is very easy to grow and prefers cooler spring or fall weather conditions.  If you are not up for growing your own, you may find a similar variety at your local grocery store labeled as Baby Bok Choy.  When choosing Bok Choy look for brightly colored leaves and firm light green stems.  

Bok Choy is loaded with vitamin A and provides a whopping 144% of your recommended daily allowance per 1 cup serving.  It contains only 20 calories, 2 grams of fiber and 3 grams of protein. It is also rich in calcium containing 16% of the recommended daily allowance. [1]. 

This recipe takes less than 30 minutes to prepare, and can be served as an entree.  It contains approximately 420 calories, 6 grams of fat, and 23 grams of protein [2]  

Tip:  Prepare millet in your Rice Cooker.  Start it first and it will be cooked and hot when you are ready to eat.  Cooking time for the millet is approximately 20 minutes.

Prep Time:  10 Minutes
Active Cook Time:  25 Minutes
Serves 2
420.29 Calories per serving.    •    PCF Ratio: 24-64-12
Protein  per serving: 23.67 g    •    Carbohydrate per serving: 75.40 g    •    Fat per serving: 5.22 g

1 cup – Orange Juice, Raw
1 tbsp – Rice Vinegar
1 tbsp – Tamari, Gluten Free, Reduced Sodium
.25 tsp – Sesame Oil
1 tbsp – Ginger Root, Raw
.5 Tbsp – Agave Nectar, Organic, Raw
1 tsp – Olive Oil
8 oz – Mushroom, Raw
.50 tsp – Garlic Powder
8 item – Bok Choy, Baby
2 cup – Millet, Cooked

Recipe Directions:
First start with the Orange Ginger Sauce. Using a small saucepan add the orange juice, rice vinegar, Tamari, sesame oil and ginger to the pan. Heat on medium heat and bring mixture to a simmer. Let sauce reduce by half (approximately 15 minutes).

Meanwhile, in a skillet heat olive oil on medium heat until hot. Add white button mushrooms in one layer and sprinkle them with salt and garlic powder. Cook mushrooms over medium heat until golden brown and turn and continue cooking on other side until golden. Approximately 10 minutes. Remove mushrooms from pan and set aside.

Lay the Baby Bok Choy on a sheet pan and set under the broiler for 6 minutes flipping 1/2 way through during the cooking process. Remove from oven and roughly chop into bite sized pieces.

To serve. Add 3/4 cups of cooked millet to a bowl and top with 1/2 of the mushrooms and Baby Bok Choy. Drizzle with half of the Orange Ginger Sauce and serve immediately.


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