Brothy Coconut Ginger Greens and Mushrooms
Coconut Mushroom Bok Choy: A Vibrant and Flavorful Dinner
Looking for a quick, healthy, and incredibly flavorful dinner option? Our Coconut Mushroom Bok Choy recipe is a winner! This Asian-inspired dish comes together in just 30 minutes, making it perfect for busy weeknights. It’s packed with nutrients from the mushrooms, bok choy, and broccolini, all bathed in a creamy, subtly sweet coconut milk sauce.
This recipe isn’t just delicious; it’s also incredibly versatile. Feel free to swap out the mushrooms for your favorites, or add a protein like tofu or shrimp. The coconut milk sauce provides a beautiful richness without being overly heavy. It’s a delightful balance of flavors and textures that will leave you feeling satisfied and nourished.
What makes this recipe special?
- Quick & Easy: Ready in under 30 minutes!
- Healthy & Nutritious: Packed with vitamins and minerals.
- Flavorful: A delightful blend of savory, sweet, and umami.
- Versatile: Easily customizable to your preferences.
Tips for Success:
- Don’t overcrowd the pan: Sauté the mushrooms in batches if necessary to ensure they brown nicely.
- Adjust the sweetness: Add more or less coconut sugar to suit your taste.
- Fresh ginger is best: It provides a brighter, more vibrant flavor.
- Serve immediately: This dish is best enjoyed fresh.
Frequently Asked Questions
Q: Can I use different types of mushrooms?
A: Absolutely! Shiitake, oyster, or cremini mushrooms would all work beautifully in this recipe.
Q: I don’t have broccolini, what can I substitute?
A: Regular broccoli florets, cut into smaller pieces, are a great substitute.
Q: Is this recipe vegan?
A: Yes, this recipe is naturally vegan!
Q: Can I make this spicier?
A: Yes! Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
Q: What rice pairs best with this dish?
A: Short grain brown rice is recommended, but jasmine or basmati rice would also be delicious.
We hope you enjoy this Coconut Mushroom Bok Choy recipe as much as we do! It’s a fantastic way to bring a little bit of Asian-inspired flavor to your dinner table.
Coconut Mushroom Bok Choy
Ingredients
- 2 cups mixed mushrooms
- 2 bunches baby bok choy pulled apart
- 1 bunch broccolini sliced lengthwise
- 1 can unsweetened coconut milk
- 1 tsp coconut sugar
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 tsp ground turmeric
- 1-2 tbsp coco oil or Avo oil
- to taste salt and pepper
- 1 cup short grain brown rice cooked as directed on package
Instructions
- In a large shallow pan, heat avocado or coco oil. Add minced garlic and grated ginger. Add a little water to prevent mixture from sticking to the pan.
- Add turmeric and mushrooms and begin to sauté on medium high heat. Keep adding a little water to prevent burning but allow mushrooms to brown a little. Season w salt.
- Next add broccolini and sauté. Once bright green add bok choy and a little more water (total should be 1/2 cup you don’t want it too brothy) and cover to steam only a couple minutes.
- Remove lid and add coconut milk and coconut sugar and mix together. Remove from heat.
- Spoon into a shallow bowl and serve with rice.
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