Bok Choy + Shiitake Stirfry
This Asian bok choy + shiitake keto stir-fry with a healthy stir-fry sauce is a quick and simple side dish that's paleo and gluten-free!
Ingredients
- 3 heads bok choy
- 1 box sliced shiitake mushrooms (about 8 oz)
- 1 tsp minced garlic
- 1/4 cup coconut aminos
- 1 tbsp refined coconut oil
- 1 red chili (optional)
Instructions
- Melt the coconut oil over medium high heat. I use refined because it has no flavor.
- Add the mushrooms and cook until browned.
- While cooking, chop the bok choy. Once the mushrooms are browned, add the minced garlic and fry for another 30 seconds.
- Add the bok choy and the coconut aminos.
- Cook just until the bok choy has wilted.
- Add chili if you like!
Notes
- Use refined coconut oil if you don't want your keto stir-fry to taste coconutty.
- Shiitake mushroom stems must be removed before cooking. Use a sharp paring knife to do so. Trim the stems right where they attach to the cap—these aren't easy to twist off so you want to use a knife.
- Make sure not to brown your garlic or it will taste bitter.
- You can use soy sauce instead of coconut aminos but then it will not be paleo.
Nutrition
Calories: 283kcal
Tried this recipe?Let us know how it was!