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
Ingredients:
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
- 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.
- 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.
- Dissolve the corn starch in a glass with 2 tbsp. cold water. Stir vigorously with a fork until completely dissolved.
- 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.
- 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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