Baby Bok Choy and Portobellos

I love baby bok choy and so do many others because it flies from my local grocer’s shelves faster than a Lear jet. When I do score some I like simple preparations to feature its delicate crispness. The Thai shrimp paste in this recipe really sets it apart and who doesn’t love sauteed Portobello mushrooms? This recipe is gluten-free

PRINT Baby Bok Choy and Portobellos Recipe from MS Word

Baby Bok Choy and Portobellos

Yield: 3-4 servings

3 baby bok choy quartered lengthwise
2 large Portobello mushrooms sliced stem removed
1 red pepper (Fresno) cut into strips
3 teaspoons Pantai norasingh™ Thai shrimp paste in soya bean oil
1 teaspoon salt
1 teaspoon olive oil

Heat oil in a wok and add bok choy, Portobellos, shrimp paste, salt and chili pepper and stir fry for 2 -3 minutes stirring constantly. Portion onto plates and serve.

© 2012 Aron David Bradley

Lobster Surimi Stir Fry

Surimi (imitation crab or lobster) is a versatile protein low in fat and works cooked and in salads. You may use any vegetable combination you like for your stir fry, today’s recipe features savoy cabbage, shiitake mushrooms, onion, asparagus and carrots. This recipe is low-fat, gluten-free, diabetic friendly and high in fiber and nutrients.

PRINT Lobster Surimi Stir Fry Recipe from MS Word

Lobster Surimi Stir Fry

Yield: 4 generous servings

1 bunch asparagus cut into 3 inch lengths
½ head savoy cabbage sliced core removed
½ white onion sliced
3/4 cup matchstick carrots
6-10 shiitake mushrooms stems removed
1 package of lobster flavored surimi chunks
1 ½ tablespoons gluten-free tamari sauce
1 teaspoon stevia
1 tablespoon grape seed oil
OPTIONAL: 1 red chili pepper sliced

Heat your wok or sauté pan with oil and add all of the above ingredients. Stir fry for about 2 minutes. Serve.

© 2012 Aron David Bradley