I have been struggling with stomach problems my whole life, so what I eat is very important to me. We cook more than we go out/order, and when we cook we try to use all natural ingredients. This recipe is inspired by a recipe on one of my favourite blogs My New Roots. It is fresh, simple and delicious! P.S Have you ever tried uncooked Bok Choy in a salad? It’s so crisp and fresh, you will love it. If you are making this recipe and have too much Bok Choy left over, use some to make a salad for your lunch, it will rock your world!
If you can find fresh Shiitake mushrooms go for that, but dried works as well. Just make sure NOT to wash your mushroom. If they are dirty, wipe them down gently first. If you are using dried, let them soak for 30 minutes before cutting them up.
What you will need:
1 Tbsp coconut oil
4 garlic cloves, minced
600g of baby bok choy
300g of fresh shiitake mushrooms (or dried which would be 1/3 of the amount)
1 small chili, minced (optional)
2 Tbsp. tamari
1 Tbsp of sesame oil
1Tbsp. maple syrup
large handful Thai basil or regular basil
sesame seeds to garnish
First you want to brush the dirt off the mushrooms and slice them up. Then, rinse the bok choy and shake off any excess water and slice into strips. Set aside.
Mince the garlic and chili.
Get a large pot of water boiling for your noodles.
In a large pan over medium heat, melt the coconut oil. Add minced garlic and chili; cook for about 2 minutes until just until fragrant and beginning to brown then add the mushrooms, maple syrup, sesame oil and half of the tamari. Cook until the mushrooms are soft and most of the liquids have been absorbed. Add the rest of the tamari and all the bok choy. Stir together and remove from heat and continue mixing for about 5 minutes until the greens have wilted down. Now fold in the basil and let wilt.
Serve immediately over soba noodles, sprinkle with sesame seeds and serve!