Monday, December 1, 2014

Bok Choy Stir Fry

It is funny that this recipe is actually a meat recipe from Eating Well. The beauty of meatless meals is that it is easy to change one with meat to one without meat. They still often work. I did not substitute anything for the meat but if you choose to, tofu could be used.

Since, we cut back on our meat intake, I have simply omitted it from most of the dishes but there are times when a little crunch or some bulk makes a difference.  It might be as simple as adding some nuts or additional vegetables or a bit of quinoa.

Bok Choy Stir Fry


8 ounces soba or rice noodles
1/3 cup water
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon oil or canola oil
1 medium red onion, thinly sliced
1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
1 tablespoon Sweet Thai chil sauce


Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.

Whisk water, sherry, soy sauce and cornstarch in a small bowl.

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. 

Add Sweet That Chili sauce and cook for 2 minutes until heated.

Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the vegetables over the noodles.

Eat immediately.  We heated some up later and it was not nearly as good.

Do eat and enjoy.

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  1. Love bok choy..this looks very fresh and tasty.

  2. Bok choy is one of those veggies I'd like to incorporate more into my life, so this recipe came at the perfect time! I might add a few sliced mushrooms as well. Delicious!

  3. This looks delicious! I'd give this a try...I think my family would like it! Thanks for linking it up with us at Foodie Fridays!


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