Sautéed Mushrooms and Baby Bok Choy with Haitian Epis
Serves 3
10 mins prep
10 mins cook
20 mins total
A quick and flavorful fusion recipe featuring sautéed mushrooms and baby bok choy seasoned with Haitian Epis. Perfect as a healthy side or light main dish!
2 servings
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Clean the mushrooms by wiping them gently with a damp paper towel or brushing off dirt. Slice into 1/2-inch thick pieces.
Prepare the bok choy by trimming the base and slicing each head in half or quarters. Rinse thoroughly to remove any dirt between leaves.
In a small bowl, whisk flour into water to create a slurry. Set aside.
Heat olive oil in a skillet over medium heat. Add Haitian Epis and stir until fragrant, about 30 seconds.
Add mushrooms and cook for 2-3 minutes, stirring occasionally.
Toss in bok choy and cherry tomatoes. Stir-fry for another 3-4 minutes until vegetables are tender but still crisp.
Add soy sauce and the slurry. Stir gently until the sauce slightly thickens and coats the vegetables.
Remove from heat, garnish with chopped scallions, and serve warm.
