A healthy Asian recipe can be hard to come by. If you frequent one of the Asian food chains, for example, Panda Express or Pei Wei, you will end up consuming a lot of salt and oil. And, many of the entrees will be breaded and deep fried.

If you crave the delicious flavors of Asian food, why not try a healthy Asian recipe and make it yourself.

This Healthy Asian Recipe Features Bok Choy

One cup of shredded bok choy has about 9 calories, 1.1g of protein, 1.5g of carbohydrates, 0.7g of fiber, 0.8g of sugar, and 0.1g of fat.

Bok choy is rich in vitamins CAK, and folate. It is also a good source of minerals including calciumphosphorous, and potassium.

Avoid take-out and try this healthy Asian recipe.

Baby Bok Choy with Shiitake Mushrooms

Baby bok choy is a good source of beta carotene, vitamin C, and other healthful compounds. This petite, immature bok choy is shaped like its mature counterpart, but is more tender and milder in flavor. It can be cooked whole or cut into small pieces. If you can’t find baby bok choy, look for the smallest heads of regular bok choy.

Small heads of tender baby bok choy are often available at Asian markets and at an increasing number of grocery stores. If you can’t find baby bok choy, look for the smallest heads of regular bok choy and cook the stems a minute or two longer. You can sprinkle sesame seeds over the finished product if you like, to give it more visual appeal.

Ingredients (serves 4)

  • 2 pounds baby bok choy
  • 2 teaspoons olive oil
  • ¾ cup water
  • 2 tablespoons minced fresh ginger
  • 4 cloves garlic, minced
  • ½ pound fresh shiitake mushrooms, stems discarded and caps sliced into ¼ inch-wide strips
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper


1. Trim ¼ inch off the root ends of the bok choy. Cut into 2-inch sections.

2. In a large nonstick skillet, heat the oil and ¼ cup of the water over medium-high heat. Add the ginger and garlic, and cook until the garlic is soft, about 2 minutes.

3. Add the bok choy and mushrooms, and cook, stirring, until the mushrooms are tender and the bok choy is crisp-tender.

4. Meanwhile, in a small bowl, combine the cornstarch, salt, pepper, and the remaining ½ cup water, stirring until the cornstarch is dissolved. Add the cornstarch mixture to the pan and cook, stirring constantly, for 1 minute or until the sauce is slightly thickened and the vegetables are well coated.

Nutrition per serving: 

80 calories

3g total fat

3g dietary fiber

13g carbs

4g protein

Click here for this healthy Asian recipe.