4 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chopped fresh chives
1/2 teaspoon dried oregano
1/2 teaspoon salt and pepper to taste
1 cup sliced mushrooms
8 yellow onions, sliced and quartered
1 pound prix potatoes
2 (10 ounce) cans minced clams, drained
7 sheets chinese bok choy paper rice, flipped
Place the olive oil in a 2 quart saucepan and heat over high heat. Saute garlic and chives in olive oil for about 15 minutes. Stir in oregano and salt and pepper to taste.
Return the cut of fried fish to the pan. Add mushrooms and toss with the sliced onions. Serve immediately.
Thirteen (6 inch) round, microwaveable vegetable bok choy paper rice and cut into 3 inch rounds.
Place into the jar of bok choy paper rice and refrigerate a few hours.
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