Bok Choy with Carrots and Sesame Orange Dressing

Bok Choy with Carrots and Sesame Orange Dressing
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  1. 1 pound baby bok choy, halved
  2. 8 ounces shiitake mushrooms, stemmed and sliced
  3. 4 medium carrots, shredded
  4. 2 tablespoons orange juice
  5. 1 tablespoon tahini
  6. 1 1/2 teaspoons low-sodium shoyu or tamari
  7. 1/2 teaspoon grated fresh ginger
  8. 1 tablespoon toasted sesame seeds
  1. Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well.
  2. In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.
  3. In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.
  4. Serve this simple vegetable side dish with brown rice or quinoa. Serves four.
Risa Groux Nutrition