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September 16, 2014
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Bok Choy with Sauteed Mushrooms and Shallots

If you've never tried bok choy, this recipe is a good place to start.

2 teaspoons canola or olive oil
8-ounce package sliced mushrooms
2 shallots, minced
1 garlic clove, minced
1 1/2 pounds bok choy, rinsed and chopped into 1-inch pieces
2 teaspoons "lite" soy sauce
1 teaspoon lemon zest
Freshly ground pepper to taste

In a large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about 5 minutes.

Add bok choy and stir-fry for about 8 to 10 minutes until tender. Sprinkle with soy sauce, lemon zest and pepper, to taste. Serves 4.

Adapted from "The New American Plate: Veggies," by the American Institute for Cancer Research

Thursday, March 07, 2002

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