Bok Choy and Oyster Mushroom Stir-Fry Recipe

1. Trim off only the very bottom 1/2-inch of the mushroom clusters where they were attached to the growing medium. Tear the mushrooms, including the stems, into bite-sized pieces.

2. Use a sharp knife to trim the ends off the bok choy stems and to separate the leaves from the ribs. Slice the ribs (stems) into 1/4-inch pieces. Stack the leaves on top of each other and roll them into a log. Slice them into 1-inch ribbons.

3. In a large skillet or wide saucepan with a lid, heat the peanut oil, sesame oil, and garlic cloves over medium heat. Adjust heat to hold at a simmer until the garlic begins to brown, then remove the garlic and reserve it for another use.

4. Add the ginger and sauté until it begins to brown. Add the mushrooms and bok choy. Turn the heat up to medium-high and stir-fry the vegetables for about 5 minutes, until they are wilted.

5. Add the water, soy sauce, and sugar. Cover the pot and bring the liquid in the bottom to a boil. Adjust heat to maintain a simmer and steam the vegetables for 3 minutes. If necessary, to prevent sticking, add another 1 or 2 tablespoons of water to the skillet.

Ingredient Variations and Substitutions

Mushrooms generally aren't considered low-FODMAP, so stick to oyster mushrooms, which have been identified as a low-FODMAP item.

To make this recipe gluten-free, use gluten-free soy sauce.

Cooking and Serving Tips

Separate and rinse each bok choy leaf individually to remove any sand or soil that may be clinging to the base of the stems.

Brush visible dirt off the oyster mushrooms if necessary and give them a quick rinse before tearing them into pieces.