Vegetable Stir-Fry with Bok Choy and Mushrooms Directions:
- Heat the vegetable oil in a large wok or pan over medium-high heat.
- Add the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant.
- Add the sliced mushrooms and sauté for about 5-7 minutes until they start to brown and release their juices.
- Stir in the chopped bok choy and cook for another 3-4 minutes until wilted, stirring occasionally.
- Toss in the soy sauce, oyster sauce (if using), and sesame oil, mixing to coat the vegetables evenly.
- To thicken the sauce, add the cornstarch mixture and cook for another minute, stirring constantly.
- Season with salt and pepper to taste.
- Transfer to a serving platter and garnish with sesame seeds and sliced green onions. Serve immediately.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Vegetable oil (2 teaspoons): 2 points
- Garlic (3 cloves): 0 points
- Fresh ginger (1 tablespoon): 0 points
- Sliced mixed mushrooms (1 pound): 0 points
- Bok choy (4 cups): 0 points
- Soy sauce (1/3 cup): 2 points
- Oyster sauce (1 tablespoon, optional): 1 point
- Sesame oil (1 teaspoon): 1 point
- Cornstarch (1 teaspoon): 1 point
- Salt, pepper, sesame seeds, and green onions: 0 points
Total Points:
- Without oyster sauce: 6 points
- With oyster sauce: 7 points
Servings: 4
Points Per Serving: 1.5 (without oyster sauce) / 1.75 (with oyster sauce)
Nutrition Information:
- Calories: Approximately 100 (varies based on oil and sauces used)
- Fat: 3.5g
- Protein: 3g
- Carbohydrates: 12g
- Sugar: 2g
- Sodium: 800mg (depends on soy sauce used)
I await your comments! Enjoy!
