Real Asian food (rather than that syrupy crap you get for take out)
Ingredients
1 pound of fresh Cod
10 Garlic cloves
1 pound (medium bunch) of Bok Choy (greens and white stalks)
8 oz fresh mushrooms
2 T. Soy Sauce
2 T. Rice Vinegar
2 T. Canola Oil
Spice Mix:
2 T. Chili powder
2 T. Sesame seeds
1 T. Powdered Mustard
1 T. White Pepper
1 T. Cumin
Tips
1) Use FRESH bulb garlic: NOT jars of pre-minced garlic, and NOT "elephant" garlic (which is really an onion).
2) Use FRESH mushrooms, NOT canned pre-sliced 'shrooms.
3) ALWAYS crush your garlic cloves, pressing down on them with the side of your knife. This not only releases the flavor, it makes the papery covering slip right off. No more pain-in-the-ass peeling.
Directions
1) Start by preparing all ingredients: Chop fish into one-inch cubes; shred Boy Choi and separate leafy greens from white stalks (saving both); slice mushrooms; crush and mince garlic cloves.
2) Heat canola oil at medium-high in a wok or large non-stick pan, and place Bok Choi whites in oil. Cook for 10-15 minutes until whites soften.
3) Turn heat down to medium. Add fish, garlic, soy sauce, rice vinegar, and spice mix. Cover and cook another 10 minutes, stirring occasionally.
4) Add mushrooms and boy choi greens. Mix well, cover, cook 5 more minutes.
5) Use slotted spoon to serve to avoid an overload of liquid on your plates.
Serving Size: Makes two large servings
Number of Servings: 2
Nutrition Facts
Servings Per Recipe: 2
Serving Size: 1 serving
Amount Per Serving
Calories 403.9
Total Fat 9.3 g
Saturated Fat 0.8 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 4.4 g
Cholesterol 124.8 mg
Sodium 1,463.5 mg
Potassium 1,505.6 mg
Total Carbohydrate 20.6 g
Dietary Fiber 1.7 g
Sugars 7.4 g
Protein 61.9 g
Vitamin A 185.1 %
Vitamin B-12 40.4 %
Vitamin B-6 48.5 %
Vitamin C 111.7 %
Vitamin D 20.0 %
Vitamin E 11.4 %
Calcium 6.5 %
Copper 23.8 %
Folate 9.4 %
Iron 12.3 %
Magnesium 28.8 %
Manganese 20.7 %
Niacin 51.1 %
Pantothenic Acid 21.2 %
Phosphorus 44.4 %
Riboflavin 38.9 %
Selenium 138.4 %
Thiamin 22.0 %
Zinc 14.1 %
Ingredients
1 pound of fresh Cod
10 Garlic cloves
1 pound (medium bunch) of Bok Choy (greens and white stalks)
8 oz fresh mushrooms
2 T. Soy Sauce
2 T. Rice Vinegar
2 T. Canola Oil
Spice Mix:
2 T. Chili powder
2 T. Sesame seeds
1 T. Powdered Mustard
1 T. White Pepper
1 T. Cumin
Tips
1) Use FRESH bulb garlic: NOT jars of pre-minced garlic, and NOT "elephant" garlic (which is really an onion).
2) Use FRESH mushrooms, NOT canned pre-sliced 'shrooms.
3) ALWAYS crush your garlic cloves, pressing down on them with the side of your knife. This not only releases the flavor, it makes the papery covering slip right off. No more pain-in-the-ass peeling.
Directions
1) Start by preparing all ingredients: Chop fish into one-inch cubes; shred Boy Choi and separate leafy greens from white stalks (saving both); slice mushrooms; crush and mince garlic cloves.
2) Heat canola oil at medium-high in a wok or large non-stick pan, and place Bok Choi whites in oil. Cook for 10-15 minutes until whites soften.
3) Turn heat down to medium. Add fish, garlic, soy sauce, rice vinegar, and spice mix. Cover and cook another 10 minutes, stirring occasionally.
4) Add mushrooms and boy choi greens. Mix well, cover, cook 5 more minutes.
5) Use slotted spoon to serve to avoid an overload of liquid on your plates.
Serving Size: Makes two large servings
Number of Servings: 2
Nutrition Facts
Servings Per Recipe: 2
Serving Size: 1 serving
Amount Per Serving
Calories 403.9
Total Fat 9.3 g
Saturated Fat 0.8 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 4.4 g
Cholesterol 124.8 mg
Sodium 1,463.5 mg
Potassium 1,505.6 mg
Total Carbohydrate 20.6 g
Dietary Fiber 1.7 g
Sugars 7.4 g
Protein 61.9 g
Vitamin A 185.1 %
Vitamin B-12 40.4 %
Vitamin B-6 48.5 %
Vitamin C 111.7 %
Vitamin D 20.0 %
Vitamin E 11.4 %
Calcium 6.5 %
Copper 23.8 %
Folate 9.4 %
Iron 12.3 %
Magnesium 28.8 %
Manganese 20.7 %
Niacin 51.1 %
Pantothenic Acid 21.2 %
Phosphorus 44.4 %
Riboflavin 38.9 %
Selenium 138.4 %
Thiamin 22.0 %
Zinc 14.1 %
