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BokChoy, Broccoli Rabe And Shiitake Mushrooms With Roasted Garlic

Serving Size : 4
Preparation Time : 1 hour


2 tbs canola or peanut oil
1 medium head of garlic
1 small head bok choy
8 oz broccoli rabe
1 1/2 cups chopped onion
10 medium shiitake mushrooms, stemmed and quartered
1/4 tsp salt (or to taste)
1 tsp minced or crushed garlic
Ground black pepper

How To Cook:

Heat oven to 375 degrees. Baking pan lined with foil and drizzled with a little oil. Trim the tips of the garlic, then stand the head cut side up on the foil. Roast 40 min. or until the head feels soft. Remove from the oven and let cool. Break the head into cloves and squeeze the pulp from the skins.

For the bok choy, trim and discard the tough bottom 1/4". Coarsely chop the leaves, then cut the stems into 1" pieces. Keep leaves and stems separate. Trim the tough ends from the broccoli and chop the rest into 1" pieces.

Place a skillet or wok over heat. After a min. add the remaining oil to pan, add the onions and shiitakes and cook until the vegetables begin to brown. Add the bok choy stems and the broccoli, sprinkling in the salt. Stir fry until the stems are crisp tender. Toss in the bok choy leaves and 1 1/2 tbs water, then cover the pan. Turn the heat down and cook until the stems are tender and the leaves wilted.

Add both the fresh and roasted garlic, tossing gently. Cook and stir for a min. longer or until garlic is fragrant. Season lightly with pepper and serve immediately, topped with roasted whole cashews, if desired. Drizzle with dark sesame oil or chile oil for a finishing touch.

bok choy image

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