Bulgur with Shitake Mushrooms and Bok-Choy



  • ½ cup bulgur
  • 1 ½ cups water
  • 1 teaspoon oil
  • 8-10 dried shitake mushrooms
  • 1 red bell pepper
  • 1 cup button mushroom
  • 2 small bunch bok-choy
  • 4-5 garlic cloves
  • 2 teaspoons canola oil
  • ½ teaspoon chili paste
  • Salt and pepper to taste



  • Wash bulgur thoroughly
  • In a covered saucepan, bring water to a rolling boil
  • Add bulgur and once it starts boiling lower the flame to very low and cover and let cook for about 10 – 15 minutes or      until all the water is absorbed and set aside
  • Soak shitake mushroom in warm water for about 10-15 minutes
  • slice mushrooms and bell pepper
  • Separate the stems of bok-choy form the leaves
  • Chop the stems into about ½ inch pieces.
  • Peel and chop garlic into small pieces
  • Drain shitake mushrooms and squeeze the water out.
  • Slice shitake mushroom thinly
  • Add oil to a skillet and once hot add garlic and      sauté until golden
  • Add shitake mushroom, button mushroom, bell pepper, bok-choy stems and sauté until cooked but crisp – about 2 minutes
  • Add chili paste and bok-choy leaves and cook further one minute
  • Transfer cooked vegetables to bulgur and mix well
  • Season with salt and pepper
  • Yields: 2 servings

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