Bok-Choy and Mushroom Stir-fry Bowl

Ingredients (Serves 2-3 as a main or 4 as a side)

• Baby bok choy (~1/2 lb) — separated into leaves and stems
• Button mushrooms (1 pint) — cleaned and sliced
• Broccoli florets (about 12 oz) — cut into bite-sized pieces
• 2-3 garlic cloves, minced (or 1 onion thinly sliced, if you prefer)
• 1-2 tbsp neutral oil (like vegetable or canola)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (optional, for flavor)
• 1/2 tsp ginger, minced or grated (fresh or ground)
• Salt and pepper to taste
• Optional: red pepper flakes for heat, or a splash of oyster sauce for umami. Add Chicken Breast or thin-sliced beef if desired.
• For serving: cooked rice or noodles (common staples)
  
  Instructions
  
  

1. Prep the veggies: Separate the bok choy leaves from the stems (cut stems into 1-inch pieces). Slice the mushrooms. If using broccoli, blanch it quickly in boiling water for 2 minutes, then drain and set aside (this keeps it vibrant and tender).
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the garlic (and/or sliced onion) and ginger; stir for 30 seconds until fragrant.
3. If adding protein, start cooking it here.
4. Add the mushroom slices. Stir-fry for 3-4 minutes until they release moisture and start to brown.
   Toss in the bok choy stems and broccoli florets. Stir-fry for 2 minutes.
   Add the bok choy leaves. Drizzle with soy sauce (and sesame oil if using).
5. Stir-fry everything for another 2-3 minutes until the leaves wilt and everything is tender-crisp. Season with salt, pepper, and any red pepper flakes.
   Serve hot over rice or noodles.