Keto Mushroom And Bok Choy Stir Fry Recipes
KETO MUSHROOM AND BOK CHOY STIR-FRY
Mmm! Delicious and keto!
Provided by Heather Petersen
Categories Side Dish Vegetables
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat lard and coconut oil in a large skillet over medium heat. Add garlic and cook until browned and fragrant, 1 to 3 minutes. Add bok choy stems and cook until they are slightly soft on the edges, about 5 minutes. Add bok choy greens and mushrooms. Cook and stir until greens are wilted and mushrooms are soft, about 5 minutes.
- Stir in parsley and season with cumin and salt. Lower heat and simmer for 2 more minutes.
Nutrition Facts : Calories 358 calories, Carbohydrate 20.4 g, Cholesterol 12.2 mg, Fat 28.5 g, Fiber 7.6 g, Protein 14.6 g, SaturatedFat 17.1 g, Sodium 1466.3 mg, Sugar 9 g
SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS
Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 39m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the canola oil in a large wok or saute pan.
- When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
- Remove the shrimp from the pan and set aside.
- Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
- Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
- Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
- Serve immediately.
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