Recipe courtesy of Whole Foods Market
Serve this simple vegetable side dish with brown rice or quinoa.
1 pound baby bok choy
8 ounces shiitake mushrooms, stems removed and sliced
4 medium carrots, shredded
2 tablespoons orange juice
1 tablespoon tahini
1 1/2 teaspoons low-sodium shoyu or tamari
1/2 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds
Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well.
In a medium skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.
In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.
Per serving (about 9oz/247g-wt.): 250 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 53g total carbohydrate (10g dietary fiber, 6g sugar), 9g protein