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Bok Choy + Shiitake Stirfry

Dani
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course side, Side Dish
Cuisine Asian
Servings 3 servings
Calories 283 kcal

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
Keyword keto stir-fry, paleo stir-fry, simple mushroom stir-fy
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