Tuesday, May 20, 2014

Bok Choy with Oyster Mushrooms 青江菜清炒鸡腿菇/杏鲍菇

Have you heard some folks saying that the leaves of leafy greens are harder to digest compared to the stems, so it is often recommended - NOT to have them in the later part of the day e.g. dinner? Try to have leafy vegetables for lunch, brunch or even breakfast; so in that way, there is ample time to digest all the good fibers throughout the day.


If the above statement(s) were true, then I would consume more leaves (of the leafy greens) in the daytime, and keep the stems for dinner. I wonder if that makes sense.

That would also mean if lunch was a quick and easy saute of Bok Choy leaves with garlic, then dinner would be the Bok Choy stems with mushrooms. Certainly, you can use the entire Bok Choy and not fuss over using the leaves and stems separately. This recipe is just an option or rather, a side-dish idea for those who are looking for new ideas.





Stir-Fry Bok Choy Stems with Oyster (Eryngii ) Mushrooms 青江菜清炒鸡腿菇/杏鲍菇
Ingredients:
8-10 Bok Choy, stems only (of course, you can use leaves and stems as you want it)
4-5 cloves garlic, minced
10oz fresh mushrooms (suggest oyster, shiitake )thinly sliced, or beech mushrooms

Directions: Heat some oil in a pan, fry the garlic till fragrant. Add the mushrooms, fry for about 5mins, then add the stems and fry for about 5minutes till cooked but maintaining the stems' crisp and tenderness. Pinch of sea salt and ground white pepper to taste.


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