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Baby Bok Choy & Vegetable Stir Fry Recipe

What You'll Need


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

How to Make It


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.


1 Whisk all sauce ingredients together in a medium bowl. Adjust ingredients to your taste.

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