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Eduardo Garcia's vegetarian recipe is packed with unique flavors and textures and makes for the perfect side—or even the main dish.
1/4 Cup Montana Mex Avocado Oil
2 Tablespoon toasted sesame oil
1 Tablespoon soy sauce
1 Teaspoon Montana Mex Jalapeño Seasoning Blend
3 Clove garlic, grated
2 Tablespoon grated ginger
2/3 Pound baby bok choy, halved
2/3 Pound oyster, king trumpet or cremini mushrooms
lemon, for serving
toasted sesame seeds, for serving
1/4 Cup Montana Mex Avocado Oil
2 Tablespoon toasted sesame oil
1 Tablespoon soy sauce
1 Teaspoon Montana Mex Jalapeño Seasoning Blend
3 Clove garlic, grated
2 Tablespoon grated ginger
: 425 ˚F
2/3 Pound baby bok choy, halved
2/3 Pound oyster, king trumpet or cremini mushrooms
: 425 ˚F
Half lemon, for serving
As Needed toasted sesame seeds, for serving