Vegetarian

Bok Choy with Beech Mushroom and Tempeh is for Dinner.

Bok Choy with Beech Mushroom and Tempeh takes 20 minutes to prepare.

Bok Choy with Beech Mushroom and Tempeh takes 5 minutes to cook.

Bok Choy with Beech Mushroom and Tempeh makes 4 servings.

The ingredients for Bok Choy with Beech Mushroom and Tempeh are:

Coconut Oil, 1 tbsp
*Bok Choy, raw-shredded, 5 cup (1 med-large head)
Tempeh, 227 grams (1 package) cubed
*Mushroom Bunashimeji (Beech) 3.5 oz, 100 gram(s)
Garlic, 5 cloves, sliced or chopped
*Curry Paste - Green Thai Curry - Thai Kitchen, 1 tsp

Here is how you make Bok Choy with Beech Mushroom and Tempeh:

Melt coconut oil in wok. Add garlic and tempeh, saute until tempeh just starts to brown. Add bok choy and stir continuously. If it begins to stick, add a small amount of water. Meanwhile, dissolve a teaspoon or more of curry paste in water. Add to mixture. When everything is nearly done, stir in the mushrooms, and toss over low-medium heat for another 2 minutesServing Size: Makes 4 delicious servingsNumber of Servings: 4Recipe submitted by SparkPeople user DESERTJULZ.

The nutritional information for Bok Choy with Beech Mushroom and Tempeh is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 181.2

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 63.3 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 0.8 g
• Protein: 14.0 g

Bok Choy with Beech Mushroom and Tempeh is Asian cuisine.

The dietary needs meet for Bok Choy with Beech Mushroom and Tempeh is Vegan