Today I am sharing the recipe for one of my favorite entrees. While we were still living in south Florida, we purchased fruits and vegetables through an organic food co-op run by students at a local community college. The day before the box was delivered, we received an email informing us of what the delivery would include. Rather than shopping for specific produce based on a pre-planned menu, I found myself looking for recipes based on the produce I received. On one of my recipe hunts, I discovered a Weight Watchers recipe for a stir fry incorporating bok choy as a main ingredient.
I’ve adapted the original recipe slightly by using chicken tenderloins and adding mushrooms. It has become one of our favorite entrees.
1. First gather the ingredients.
2. Then prep the veggies and seasonings: wash and chop the bok choy, chop the onion, slice the mushrooms, grate the fresh ginger and garlic (using a microplane).
3. Then cut up the chicken tenderloins into bite-size pieces and coat them in cornstarch.
4. Brown the chicken in a 1 teaspoon of canola oil and ½ teaspoon of sesame oil. Then set it aside.
5. Saute the chopped onion in 1 teaspoon of canola oil for 2-3 minutes.
6. Add the grated ginger and garlic and saute until fragrant, (approximately 1 minute.)
7. Add the mushrooms and cook until browned (approximately 4 minutes.)
8. Add chopped bok choy and stir-fry until tender crisp (about 4 minutes.)
9. Add the chicken and soy sauce and stir to combine. Continue cooking to re-warm the chicken.
10. Then remove from heat and add1/2 teaspoon sesame oil. Stir and serve.
Linking up with:
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