1Tbspmaple syrupfor sugar-free sub 1/4 tsp pure leaf stevia extract or similar
1Tbspwater
Instructions
Whisk together all of the ingredients listed under "Sauce", and add it to a pan on the stovetop set to medium-high heat.
Add the cranberries and let cook for a few minutes until they start to pop and the sauce starts bubbling.
Add the mushrooms and cook until they are soft and the sauce starts to turn slightly pink in color and thickens (the cranberries will release pectin).
Add the bok choy leaves to the pan, and stir until they are wilted and warm.
Recommend serving with rice.
Notes
Chili Garlic Sauce: Found in most grocery stores, and certainly any asian grocery stores or you can make your own. You can also substitute sriracha sauce or most chili sauces for the same result. Do note the sodium - most of the sodium content comes from this and the coconut aminos. You can make your own hot sauce to avoid this if desired. Any bok choy or similar leafy green can be used. I am using Shanghai Bok Choy in the photo, but you can also use baby bok choy or try this recipe with a different green altogether. You can cut the stems as you prefer. Servings: This makes 2 servings as a main dish, or 4 side servings. Recommend serving with rice, as this recipe will produce some sauce that will combine well with rice. If you are not serving with rice, you may want to reduce the sauce accordingly, or use an additional cup of vegetables.