Bok choy stir-fry with garlic and mushrooms

By Julie Daniluk
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  • 1/4 cup chicken or veggie broth
  • 1 onion, coarsely chopped
  • 1 tablespoon avocado oil or olive oil
  • 2 cups shiitake mushrooms, chopped, stems removed
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon ginger, freshly grated
  • 6 cups bok choy, chopped into 5 centimeter strips


  • 2 tablespoons coconut sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon sesame oil


  • 1/4 cup macadamia nuts, cashews, hemp hearts or almonds for garnish!


  1. Chop all vegetables before beginning to cook.
  2. Warm the broth in a deep pan.
  3. Add the garlic, onion and mushrooms and broth sauté for two minutes. When the veggies are soft, add ginger and red peppers. Top with chopped bok choy and toss until softened.
  4. Add dressing, coat well and serve immediately.


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