Name: Baby Bok Choy & Vegetable Stir Fry
Ingredients: 4-6 baby bok choy; 1 small onion, sliced; 2 cloves garlic, minced; 8 oz mushrooms, (portobello, button etc.); 1 can water chestnuts, drained; 1 can baby corn, drained; 1 can bamboo slices, drained; Any vegetables you like (red peppers, green onion, etc.); Vegetable broth; Salt to taste; ¼ cup soy sauce or tamari; ¼ cup water; 1 ½ Tbsp lemon juice; ½ Tbsp sweetener of choice; 1 tsp minced garlic; 1 tsp corn starch or arrowroot

Recipes » Main Dish » Baby Bok Choy & Vegetable Stir Fry

Baby Bok Choy & Vegetable Stir Fry Recipe

By Terri Edwards

(3)

This is a simple dish that can be easily varied for personal taste. I used baby Bok Choy, Portobello mushrooms, onion, garlic, and baby corn.

Gluten Free Nut Free

Ingredients

Vegetables Ingredients

4-6 baby bok choy
1 small onion, sliced
2 cloves garlic, minced
8 oz mushrooms, (portobello, button etc.)
1 can water chestnuts, drained
1 can baby corn, drained
1 can bamboo slices, drained
Any vegetables you like (red peppers, green onion, etc.)
Vegetable broth
Salt to taste

Asian Sauce Ingredients

¼ cup soy sauce or tamari
¼ cup water
1 ½ Tbsp lemon juice
½ Tbsp sweetener of choice
1 tsp minced garlic
1 tsp corn starch or arrowroot

Whole Food, Plant-Based Living: Getting Started

Instructions

Vegetable Preparation

1. In wok or large pan, saute onion and garlic in 3 Tbsp vegetable broth for approximately 3-4 minutes.
2. Add baby bok choy and the remaining vegetables and another 3 Tbsp vegetable broth. Cover and cook on medium heat for about 5-7 minutes.
3. Add Asian sauce. Cook approximately 5-7 minutes, uncovered until sauce has thickened and veggies are done. They are best if not cooked too long, leaving a little crunch.
4. Serve over noodles or rice.

Asian Sauce Preparation