Mushroom Bok Choy Stir Fry over Brown Rice
Cook Time
Cook Time
  • 1cup brown rice
  • 1 portobello mushroomchopped
  • 1 head bok choychopped
  • 1tablespoon garlic minced
  • 1tablespoon sesame oil
  • 1/4cup low sodium soy sauce
  • 1 package extra firm tofuchopped
  • 2tablespoons sesame seeds optional
  1. Cook brown rice according to package instructions. Cook in vegetable stock for additional flavor (use a low sodium stock if you’re trying to reduce your sodium intake).
  2. Heat a large skillet over medium heat and add 1/2 tablespoon sesame oil.
  3. Add chopped tofu to skillet with 1/2 tablespoon garlic and 2 tablespoons soy sauce. Saute until tofu turns a light golden brown on each side. Remove from pan.
  4. In same pan, add remaining 1/2 tablespoon sesame oil with mushrooms, bok choy and remaining 1/2 tablespoon garlic.
  5. Add soy sauce and continue to cook, stirring frequently until veggies are soft, about 4-5 minutes. Add a little water or stock if veggies look dry.
  6. Turn the heat off, add the tofu into the vegetables and mix together. Serve over brown rice and enjoy.
Recipe Notes

Recipe by Ashley Thomas.

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