3 cups fresh shiitake mushrooms
1/4 cup onions (sliced)
1 large baby bok choy or about 2 cups (cut the stem off and separate leaves individually)
1 TBSP organic virgin coconut oil
Bragg and Red Wine Vinegar Stir-Fry Sauce
1/4 cup bragg amino acids (natural gluten free soy sauce)
1/4 cup red wine vinegar
6 slices of fresh ginger (sliced very thin)
4 slices of fresh garlic (sliced very thin)
1 tablespoon green onion (sliced thin)
1 teaspoon raw honey
1 medium sized dried chili arbol (crushed)
*If you cannot find dried chili arbol you can use about 1 TBSP of fresh hot red chilies.
Note- Omit the honey for a low carb version.
Slice and measure all of your ingredients for the sauce and add them to a small container and set aside. Allow the flavours to infuse for an hour or so.
In a large sauté pan heat your coconut oil on medium heat and add your onions.
Stir fry the onions for about 2 minutes then add your shiitake mushrooms and sauté for another 2 minutes.
Add the baby bok choy and place a lid over the saute pan to steam the bok choy for another 2 minutes.
I think I should call this the 2 minute stir-fry!
Remove the lid and add 3 TBSP of your delicious sauce and toss everything together. Sauté for another 2 minutes.
If you have some sesame seeds you can toss some on top of the stir-fry for extra calcium and prettiness.
Cook Outside the Box
Roast a piece of salmon and top the shiitake stir-fry with the salmon and some extra sauce
Add some organic sliced chicken to the shiitake stir-fry and voila! Another meal
*Note The Bragg and red wine vinegar stir fry sauce will last in your fridge for a month. I always double my recipe and have it on hand.