Best Keto Mushroom And Bok Choy Stir Fry Recipes

KETO MUSHROOM AND BOK CHOY STIR-FRY

Keto Mushroom and Bok Choy Stir-Fry image

Mmm! Delicious and keto!

Provided by Heather Petersen

Categories Side Dish Vegetables

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons lard
2 tablespoons coconut oil
3 cloves garlic, minced, or more to taste
1 medium head bok choy, stems and greens chopped and separated
2 (8 ounce) packages sliced fresh mushrooms
1 cup chopped fresh parsley
1 teaspoon ground cumin, or more to taste
1 teaspoon pink Himalayan salt, or to taste

Steps:

Heat lard and coconut oil in a large skillet over medium heat. Add garlic and cook until browned and fragrant, 1 to 3 minutes. Add bok choy stems and cook until they are slightly soft on the edges, about 5 minutes. Add bok choy greens and mushrooms. Cook and stir until greens are wilted and mushrooms are soft, about 5 minutes.
Stir in parsley and season with cumin and salt. Lower heat and simmer for 2 more minutes.

Nutrition Facts : Calories 358 calories, Carbohydrate 20.4 g, Cholesterol 12.2 mg, Fat 28.5 g, Fiber 7.6 g, Protein 14.6 g, SaturatedFat 17.1 g, Sodium 1466.3 mg, Sugar 9 g

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS

Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers image

Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 39m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
16 large shrimp (shelled and deveined)
2 tablespoons minced garlic
3 bell peppers, one each of red,yellow and green,seeded and diced
6 large shiitake mushrooms, stemmed and sliced
1 small bok choy, trimmed of outer leaves and chopped
1 cup sliced canned water chestnut
2 tablespoons soy sauce
1 cup chicken stock
4 scallions
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lemon juice

Steps:

Heat the canola oil in a large wok or saute pan.
When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
Remove the shrimp from the pan and set aside.
Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
Serve immediately.