Bok Choy Dish with Beets and Mushrooms
Updated: Apr 5, 2018
1 boiled beet, cubed 1-2 Baby Bok Choys (depends on the size), cut 1 onion, sliced in half-circles 2 Packs of Shiitake Mushroom, 4 oz each, sliced 1 pack White Mushrooms, 4 oz, sliced
Place all veggie into a skillet with a bit of Avocado oil and saute on medium-high heat. Once mushrooms give more water increase the heat to high, as water begins to evaporate and veggies are tender, add bok choy bottoms (thick white parts). Save green tops raw to add to the dish later. Saute for another 2 minutes and add spices of your choice.
I had turmeric, ginger and a bit of Himalayan salt. Best if served immediately. When serving top it off with Bok Choy greens (tops) and some fresh lemon juice.