Stir fried bok choy with mushrooms

Approx. 55 Calories per serving. Recipe serves 2

The mushrooms that I had in the refrigerator were starting to look a little past their prime, so I decided to make a quick stir fry with them and bok choy. My garlic was well past its prime (inedible!!) so I ended up using garlic powder. If you have fresh garlic, use that instead of the powder. I was planning on adding ginger to the recipe, but it turned out that I didn't have any in the house.

If eating this as a side dish, it should serve two. I ate it for dinner and it made quite the filling meal.

Ingredients

• 12 bunches of baby bok choy (approx. 3 cups)
• 1 clove garlic (or 1/2 tsp garlic powder), adjust to taste
• 1 tsp sesame oil
• 1 1/2 cups sliced mushrooms
• 1/4 tsp red pepper flakes, adjust to taste
• 1 Tbs low sodium soy sauce
• 1/2 cup water

Directions

1. Wash bok choy to remove any dirt.
2. In a cold frying pan, add oil, garlic, and red pepper flakes.
   (The cold pan probably doesn't make a difference when using garlic powder, but when using fresh garlic or ginger more flavor is released into the oil without the bitter taste if the garlic/ginger burns.)
3. Once the oil gets hot, add the mushrooms.
4. Fry until they start releasing their water, and then add the soy sauce.
5. Add water and bring to a boil.
6. Add bok choy.
7. Cook until stems are tender and leaves are wilted.