Bok Choy with Sauteed Mushrooms and Shallots

Serve this dish with brown rice and grilled Salmon (if desired)

2 tsp canola or olive oil	1 ½ pounds bok choy, rinsed and chopped into 1-inch pieces
1 package (8oz) sliced mushrooms	2 tsp lite soy sauce
2 shallots, minced	1 tsp lemon zest
1 garlic clove, minced	Salt & freshly ground pepper, to taste

In large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about five minutes.

Add bok choy and stir-fry for about 8-10 minutes until tender. Sprinkle with soy sauce, lemon zest, salt and pepper.

Serve.

Serves 4; Per serving: 65 calories, 3g fat <(1g saturated fat), 8g carbs, 4g protein, 2g fiber, 213mg sodium

From: www.AICR.org: Healthy-e-Recipes

**This recipe is OK for those on the LMD (Low Microbial Diet) WITHOUT the lemon zest and pepper.