Do you love Asian food as I do? If so, these mushrooms and baby boy choy are just for you. This recipe is simple, delicious, and ready in under 30 minutes!

I’ve been making this recipe for years, and I’ve promised people before it would one day find it’s way to the blog. After a couple of alterations, I’m finally delivering.

This recipe didn’t need any changes, taste-wise, but when I started cooking for a friend on a lectin-free diet, a couple of changes were necessary to have it fit within her dietary guidelines. The good news is, not only did changing the recipe to make it lectin-free make it easier and healthier, but it also made it tastier!

One of the major changes I made, which really doesn’t seem like that big of a deal, was changing the Tamari I used to use in this recipe to coconut aminos , making it soy-free. People substitute coconut aminos for tamari or soy sauce all the time, but this made such a huge difference because since the coconut aminos are naturally so much sweeter, I was then able to omit the maple syrup I used to add.

When making this at home, I do still include just a drizzle of maple, but it is incredibly good either way. I used to need to add a lot of maple syrup. I’m now thankful for having the option of using much less sugar. Plus, for you soy-free folks out there, these mushrooms are now suitable for you as well!

This recipe is a favorite, not only at home, but also of my customers I make it for. Now that I’m sharing it here with you it can be one of your favorites as well! Let me know what you think! Please leave a comment below or tag me in a picture of yours on Instagram, @veggiesattiffanis.

Print Crimini Mushrooms with Baby Bok Choy Delicious Asian-style mushrooms over baby bok choy. Prep Time 5 minutes Cook Time 20 minutes Servings 2 Author Tiffani Wells Ingredients 1 lb crimini (baby bella) mushrooms, or about 20 – 24 mushrooms This recipe is also good with standard, white mushrooms

1/4 cup + 2 Tbsp *coconut aminos

3 Tbsp warm water

2 tsp arrowroot powder or substitute cornstarch

1/4 cup + 2 Tbsp green onions, chopped plus more for topping

2 heads baby bok choy

3 Tbsp garlic, minced

pinch salt

oil of choice, for cooking

drizzle pure maple syrup, to taste optional

2 tsp toasted sesame seeds optional

2 servings cooked jasmine or sticky rice (or rice of choice) use cauliflower rice for grain-free Instructions Whisk together the coconut aminos, water, and arrowroot powder. Set aside.

In a large skillet, heated over medium heat, drizzle with cooking oil of choice. Once hot, add the onions and garlic. Sauté for 1 minute.

Add the mushrooms to the skillet. After about a minute, sprinkle the mushrooms with a pinch of salt. Continue to sauté until mushrooms are completely soft, watching, stirring frequently, and adjusting heat as needed to prevent burning.

While the mushrooms sauté, bring a medium to large saucepan, filled with water, to a boil. Once boiling, add the baby bok choy. Boil for 2 1/2 minutes. Turn off heat, drain.

When the mushrooms are tender, add the sauce to the skillet. Stir until the sauce thickens. If using, stir in maple syrup.

Add a serving of rice to two separate plates. Slice each head of baby bok choy down the middle and arrange one on each plate with the rice. Pour mushrooms and sauce over the heads of baby bok choy. If desired, sprinkle with toasted sesame seeds and chopped green onions. Notes *If you substitute soy sauce or tamari for the coconut aminos, you will need to add more maple syrup. Start with two tablespoons and add more to taste.

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