| Prep Time | 10 mins |
| Total Time | 10 mins |
| Serves | 4 people |
Ingredients
3 – 4 baby bok choy cut in half
1 medium Chinese cabbage (shredded)
2 tbsp sesame or olive oil
1½ cups sliced fresh shiitake and other mushrooms
1 – 2 cloves garlic, thinly sliced
1 tbsp soy sauce (or to taste)
1 tsp oyster sauce (optional)
1 tbsp black Chia seeds
2 tbsp toasted sesame seeds (optional)
2 spring onions (sliced diagonally)
fresh chilli or chilli flakes (optional)
1 medium Chinese cabbage (shredded)
2 tbsp sesame or olive oil
1½ cups sliced fresh shiitake and other mushrooms
1 – 2 cloves garlic, thinly sliced
1 tbsp soy sauce (or to taste)
1 tsp oyster sauce (optional)
1 tbsp black Chia seeds
2 tbsp toasted sesame seeds (optional)
2 spring onions (sliced diagonally)
fresh chilli or chilli flakes (optional)
Method
Lightly steam bok choy and cabbage for 2 – 3 minutes until just tender, then remove from heat and set aside. In a large pan, heat oil on medium high heat. Add the mushrooms and sauté while stirring for 2 – 3 minutes until tender. Add the garlic and continue cooking for 1 minute while stirring. Add soy sauce, oyster sauce (optional), steamed greens and continue cooking for 1 – 2 minutes while stirring to combine the flavours. Remove from heat and check for seasoning and add more soy sauce if desired. Sprinkle with Chia seeds, sesame seeds (optional), spring onions, chili and a little more sesame oil if desired and serve.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 571 |
| 136 |
| 10 |
| 1 |
| 4 |
| 3 |
| 0 g |
| 0 mg |
| 100% |
| 124% |
| 392 |
| 390 |
| 20 |
| 5 |
| 7 |
| 6 |
| 19% |
| 12% |
