21 min. Step 1. Thinly slice the shallot and garlic. Heat the oil in a large saucepan over a low/medium heat. Add the garlic and shallots and sweat gently until tender. Step 2. Slice the …
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Heat the oil in a wok or very large skillet over medium-high heat. Add the bok choy stalks, the mushrooms, onion, garlic and broth. Stir-fry over high heat until most of the broth has …
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Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate. Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium.
Mix 1 teaspoon soy sauce, egg yolks and coconut flour. Coat chicken with egg yolk mixture and let sit. Slice bok choy into small bite size pieces. Heat sesame oil in large skillet or wok. Cook garlic in oil until golden. Add chicken to skillet and stir fry until no longer pink. Stir in mushrooms and bok choy.
This bok choy chicken stir fry is actually extremely easy to reheat and tastes amazing the next day. This has become a steady for weeknight meals in our family for this reason. That and it’s dinner in under 30 minutes. You can’t beat that. One serving is enough to fill at least 3-4 wraps.
Baby bok choy has less of a “sharp” flavor, although both are relatively mild-flavored. How to properly choose bok choy When purchaseing bok choy (either regular or baby), look for firmness, and bright green colors, whether dark or light green.