Thursday, May 9, 2013

Vegan Treats: Baby Bok Choy Stir Fry

Baby Bok Choy Stir Fry

I can't get enough of Asian cuisine, especially when its super healthy!  One of my favorite ingredients in Asian style food is baby bok choy.  I love them in soups, mixed in a stir fry or just by themselves with some thick, salty broth.

This is a really simple recipe that's ready in just a few minutes.  I stir fried everything in a large, smoking hot wok until everything was just wilted enough to still have some crunch.  If you're not a vegan, throw some chicken in and use chicken broth for extra flavor!

Baby Bok Choy Stir Fry

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Baby Bok Choy Stir Fry
  • 2 tbsp. olive oil
  • 4 baby bok choy, quartered
  • 6 oz. shittake mushrooms
  • 6 spears asparagus, chopped into 1" pieces, ends trimmed
  • 1 red bell pepper, julienned
  • 3 scallions, chopped
  • 15 oz. can vegetable broth
  • 2 tbsp. corn starch
  • 1 1/2 tsp. garlic powder
  • salt and pepper to taste
  • 2 cups cooked brown rice
  1. In a large wok, heat the olive oil on high heat.  Add the bell peppers and mushrooms.  Stir fry on high heat for 2-3 minutes.
  2. Add the baby bok choy, asparagus and scallions.  Season with 1 tsp. garlic powder and salt & pepper to taste.  Continue to stir fry on high heat for 2-3 minutes.  Remove from heat and set aside.
  3. Dissolve the corn starch in a glass with 2 tbsp. cold water.  Stir vigorously with a fork until completely dissolved. 
  4. In a separate sauce pan, heat the vegetable broth on medium heat.  Season with 1/2 tsp. garlic powder and salt and pepper to taste.  Bring to a boil and stir in the dissolved corn starch.  Stir with a wire whisk until thickened.  Pour the sauce into the wok with the vegetables and stir until combined.
  5. To serve:  Spread the cooked brown rice out onto two serving plates.  Spoon the stir fry on top of the rice and serve.

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