Sesame-Shiitake Bok Choy

http://www.eatingwell.com/recipes/sesame_shiitake_bok_choy.html

From EatingWell:  August/September 2006

Bok choy's mellow flavor goes beautifully with earthy shiitake mushrooms in this quick stir-fry. Be sure to use toasted rather than plain sesame oil—it has a superior nutty flavor. For a little heat, add a pinch of crushed red pepper.

4 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 tablespoon canola oil
• 3 cloves garlic, chopped
• 1 2-pound head bok choy, trimmed and thinly sliced
• 4 cups sliced shiitake mushroom caps, (9 ounces with stems)
• 2 tablespoons oyster-flavored or oyster sauce, (see Note)
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon salt
• 1 tablespoon toasted sesame seeds, (see Tip)

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add garlic and cook, stirring constantly, until fragrant but not browned, 30 seconds. Add bok choy and mushrooms; cook, stirring, until wilted, about 2 minutes. Continue cooking, stirring often, until just tender, 3 to 5 minutes more. Stir in oyster sauce, sesame oil and salt. Garnish with sesame seeds.

Nutrition

Per serving : 132 Calories; 9 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 3 g Fiber; 602 mg Sodium; 1046 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat

Tips & Notes

• Note: Oyster sauce is a richly flavored condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.
• Tip: To toast sesame seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.