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Bok Choy Skillet Supper Recipe - Vegetarian Times

Bok Choy Skillet Supper

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Bok Choy Skillet Supper

Bok Choy Skillet Supper

Bok choy halves are steamed over bulgur as it cooks for a one-pot meal that can go directly from stove to table.

  • 4Servings

Ingredients

  • 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 (1/4 cup)
  • 1 cup bulgur
  • 1 cup mushroom broth
  • 1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
  • 4 small bok choy, halved

Preparation

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.

Nutrition Information

  • Calories: 202
  • Carbohydrate Content: 34 g
  • Fat Content: 6 g
  • Fiber Content: 9 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 217 mg
  • Sugar Content: 3 g