Chinese · Dinner
Stir Fried Greens and Mushroom Rice Bowl
Jasmine rice tossed with pan-seared mushroom, wilted bok choy and spinach, aromatic garlic and ginger, finished with soy sauce and sesame oil. A light, vegetable-forward Chinese bowl built for fast weeknight eating, no meat involved.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
428Calories
14.7gProtein
15.8gFat
60.8gCarbs
7.2gSugar
8.1gFiber
1385mgSodium
0mgChol
2.1gSat Fat
1420mgPotassium
240mgCalcium
5.2mgIron
0mcgVitamin B12
42mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice mushroom into quarter-inch pieces, separate bok choy leaves, mince garlic and ginger, and slice scallion.
2
Sear
Heat vegetable oil in a wok over high heat until it shimmers. Add mushroom in a single layer and sear 3–4 minutes, stirring occasionally, until deep golden brown.
3
Bloom
Push mushroom aside, add garlic and ginger to the cleared space, stir over medium-high heat 20 seconds until fragrant and light golden.
4
Add
Toss in bok choy stems and stir-fry over high heat 1 minute until bright green and slightly softened at the edges.
5
Wilt
Add bok choy leaves and spinach, pour in soy sauce, sesame oil, and sugar, toss 1 minute over high heat until spinach wilts.
6
Finish
Add cooked jasmine rice to the wok, toss 1 minute over high heat until every grain is coated and heated through.
7
Plate
Scatter scallion and white pepper over the top, toss once, transfer to a bowl, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g mushroom
- 5.6 oz160g bok choy
- 2 oz60g spinach
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 1 1/2 cup270g jasmine rice, cooked
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp sugar
- a pinch white pepper
