nutritional information

Per 1 1/2-cup serving:

  • Calories: 202
  • Protein: 8 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 217 mg
  • Fiber: 9 g
  • Sugar: 3 g

Bok Choy Skillet Supper

Bok Choy Skillet Supper

Serves 4

30 minutes or fewer

Bok choy halves are steamed over bulgur as it cooks for a one-pot meal that can go directly from stove to table.
  • 2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
  • 8 oz. button mushrooms, sliced (2 cups)
  • 8 cherry or grape tomatoes, halved
  • 2 shallots, finely chopped (¼ cup)
  • 1 cup bulgur
  • 1 cup mushroom broth
  • 1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
  • 4 small bok choy, halved

1. Heat 1 tsp. garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

2. Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.

3. Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.

April/May 2011 p.64

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Looks good!

sue - 2014-06-12 02:32:04

Hmmmm.... Looks super yummy ;-0

shelley - 2014-06-12 01:05:36

Anybody try a gluten free substitute for this?

Amanda - 2014-06-11 22:45:01

I am gluten free and dairy free. I am going to try using it with Village Harvest Arborio which is super fine rice for risoto. I suppose you could also try it with a 50/50 mixture of quinoa and brown rice. I make that combo using a broth for flavor and the directions from the brown rice. Just don't forget to soak the quinoa first.

Roslyn - 2014-05-16 03:28:41

Substitute what for mushrooms? Husband won't eat mushrooms. Looks great!

Debbie Latvenas - 2014-05-14 16:20:16

This was a win ! I substituted couscous for the bulgur and it was great!

Robin - 2014-04-23 23:50:50

Wonderful dish. I chopped the book choy into smaller pieces, and used the left overs as egg roll filling. My family loved it.

Jacque - 2014-03-17 16:12:59

Hi Laura, Mushroom broth is similar to vegetable broth, just more mushroom-y. If you want to make your own, here is a recipe: It can also be bought premade, like this one from Pacific Foods:

vt_editor - 2014-03-11 19:17:35

Not sure what mushroom broth is??

Laura - 2014-03-11 16:30:08

Any suggestions on how to omit the bulgur wheat to make this dish gluten-free?

Kristen - 2014-03-11 04:38:31

I've made this 3 times since first seeing the recipe; it's so quick and easy to prepare and is delicious. It's definitely one of my favorite dinners.

Michele - 2013-11-18 02:39:14

Loved this!! I added some crushed red pepper flakes and used a leek instead of shallots and vegetable broth instead of mushroom broth. Loved it

Natalina Tulik - 2013-04-07 23:08:17

This is a very good light dish. Unfortunately I could not find baby bok choy so I used broccoli. To make this more substantial, I would add cashews, tofu or tempeh. I will make this again for sure.

Josee Houde - 2013-02-17 00:16:49

This was delicious. I made the mistake of substituting wheat berries for the bulgur (I had them on hand...), and it was slightly undercooked, and a lot of the liquid did not absorb. The flavor was wonderful, though. I substituted vegetable broth, and I used regular olive oil (note to self : next time add some garlic). Truly yummy.

cjprince - 2013-02-08 01:02:47

you can also add 1-2 teaspoons of hisoin sauce and diced firm tofu. pan fry the tofu in canola first and set aside and throw it back in after you're satisified with the texture of your vegetables to just warm the tofu again.

Janeth - 2012-08-20 14:27:50