Bok Choy Stir Fry With Mushrooms
Ingredients
Sauce:
- ½ Tbsp. vegan oyster sauce
- ½ Tbsp. Chinese cooking wine
- 1 tsp. light soy sauce
- 1 tsp. toasted sesame oil
- ½ tsp. maple syrup
Stir-fry:
- 6 baby bok choy washed and halved lengthwise
- 6 oz. oyster mushrooms stems removed and sliced
- 4 oz. broccoli stems peeled into thin strips
- 1 large carrot peeled into thin strips
- 3 cloves garlic minced
- 1 tsp. minced ginger
- 1 Tbsp. vegetable oil
For serving:
- 3 Tbsp. each freshly chopped chives
- 3 Tbsp. crushed roasted salted peanuts
- Lime wedges
- Optional: 6 oz. prepare dried rice noodles or rice plus more soy sauce
Instructions
- All ingredients ready? Let's begin!
- In a bowl, mix all the ingredients to make the sauce and set aside.
- Heat up vegetable oil in a pan or wok on medium-high heat. Add ginger and garlic and fry until fragrant (about 1 minute).
- Toss in broccoli and mushrooms and cook until the mushrooms soften.
- Give the pan a shake and add the bok choy.
- Cook, stirring, for about 2-3 minutes.
- Uncover, and add the carrots and sauce, and toss and coat the vegetables.
- Taste and adjust the seasonings if needed.
- Serve with optional rice or rice noodles, and about a tablespoon of chives and crushed peanuts per plate, plus some lime wedges for spritzing. Enjoy!
Nutrition
Calories: 236kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 409mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 15407IU | Vitamin C: 149mg | Calcium: 323mg | Iron: 3mg