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

Ingredients:

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

Method:

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.

See Ya at the Gumbo                  Treasure Box Tuesday      Two Cup Tuesday              Fat Tuesday       Hearth and Soul Hop       Real Food Recipe Round Up     In and Out of the Kitchen     Tuesday’s Table   

Simple Supper                  Totally Talented Tuesday            Weekend Bites     Weekend Social Link Party         Foodie Friday    Saturday Night Fever