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Smita Amarnath: "Tasted good, added normal button mushrooms and mo…" Read More
5Ingredients
10Minutes
140Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 Tbsp. oil
- 3 cloves garlic (minced)
- 4 oz. shiitake mushrooms (stem removed and sliced)
- 10 oz. bok choy (rinsed and drained)
- 1/4 tsp. salt (or to taste)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium390mg16% |
| Potassium550mg16% |
| Protein4g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A130% |
| Vitamin C110% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
Nikki 2 years ago
Was very good BUT next time I make it I’m going to get the small version of the Bok Choy. Hard to believe that this is my 1st time making/ cooking it. Will definitely make this one again.
Stacey Cunningham 3 years ago
First time cooking shiitake so maybe due to some rookie mistake, but this did not turn like it did for the other reviewers. The shiitake overpowered the dish but somehow the dish was also quite bland.
Rena 3 years ago
SOOOO DELICIOUS!!!! And so easy to make. Used salt and pepper to taste and added a little bit of ginger to give it kick.
Eljay 3 years ago
So quick and easy! I added low sodium vegetable broth, fresh grated ginger, a few shakes of toasted sesame oil (in place of the olive oil), and and extra clove of garlic to make a soup. Finished off my personal serving with a dollop of gralic chili sauce and sushi style sesame seads with seaweed mixed in them. Delish!!
Michelle Patrich 3 years ago
Simple and delicious. I added ginger and hen of the woods mushrooms in addition to shiitake. I could eat it all day long
Elizabeth 6 years ago
Quick, easy & delicious. Added shrimp & topped with a bit of Sriracha to make it a full meal.