Bok Choy, Shiitake and Forbidden rice

This dish is simple  takes very little time to make. It can be a go to meal for week days or any other day.

Bok Choy is versatile and delicious. It is classified as a Chinese cabbage and was introduced in Europe in the 1800s. It is readily available in supermarket these days grown organically.

The mushrooms I have used are dried Shiitake. Shiitake mushrooms recognized as a very good source of iron have been used medicinally by the Chinese for more than 6,000 years. They are abundant in the marketplace these days. I soaked a cup in warm water for a couple of hours so they can plump up.

Forbidden rice; This heirloom rice has a  delicious roasted nutty taste, soft texture and a deep purple color. Extremely high in a class of flavonoid antioxidants and rich in iron, it looks beautiful on a plate.

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5-6 baby Bok Choy greens with trimmed end ( organic and washed)

1 cup Shiitake ( soaked )

2 cloves of garlic ( sliced)

2 dry red pepper (fresh would be fine too)

2 tablespoon  ginger

2 tablespoon soy sauce

1 tablespoon mirin

1 tsp toasted sesame seeds

1 cup cooked Forbidden rice

 

Use  a tablespoon of sesame oil in a heavy pan and add the red peppers and garlic. After the garlic is light brown add bok choy. Let them sizzle for a few minutes. Add grated ginger, mushrooms and the sauces. Cover and let it steam for 5- 10 mins. Top with sesame seeds and server over forbidden rice.

 

Published by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

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