I love baby bok choy and so do many others because it flies from my local grocer’s shelves faster than a Lear jet. When I do score some I like simple preparations to feature its delicate crispness. The Thai shrimp paste in this recipe really sets it apart and who doesn’t love sauteed Portobello mushrooms? This recipe is gluten-free
PRINT Baby Bok Choy and Portobellos Recipe from MS Word
Baby Bok Choy and Portobellos
Yield: 3-4 servings
3 baby bok choy quartered lengthwise
2 large Portobello mushrooms sliced stem removed
1 red pepper (Fresno) cut into strips
3 teaspoons Pantai norasingh™ Thai shrimp paste in soya bean oil
1 teaspoon salt
1 teaspoon olive oil
Heat oil in a wok and add bok choy, Portobellos, shrimp paste, salt and chili pepper and stir fry for 2 -3 minutes stirring constantly. Portion onto plates and serve.
© 2012 Aron David Bradley
http://www.boomercuisine.com
I love your plates! So bright and colourful!
If you are talking about the serving platters, I am always on the lookout for an interesting plate…if you are talking about my cuisine…Thanks!
Well both of course! I too share a love of buying flatware and you definitely have some beauties!
Made this last night and I loved it! I ended up making ALOT so I ate the rest for lunch today and it was still deucliois. Also, I have never used Bok Choy, but I am a fan!!!! Thanks Nish
Well, I’m definitely talking about your cooking. Love that you used the thai past as I like these flavors but need them kicked up a notch.
I am a vegetarian, so I am going to try this wuthoit the chicken but it looks delicious! I am a total stir-fry addict I think that stir-fry’s are one of the best ways to eat healthy foods in a tasty way! Cannot wait to see more stir-fry recipes!