Mushroom and Bok Choy Stir Fry
Stir-fry is a great mid week dish, its easy, not a lot of prep and only takes two pots (so less cleaning afterwards!) Now for this stir-fry it is best to have a wok but by no means is it mandatory. If you don’t have one then feel free to use a large non-stick pan. Its also such a healthy dish, even on occasion when I do add meat I make sure to have plenty of fresh vegetables. And since you are quickly cooking the veggies you are retaining a lot of the vitamins and nutrients. This stir-fry includes some of my favorite vegetables but its just as good with carrots, broccoli, or any of your favorite veggies. I just recently in the last year or so started cooking with bok choy and I love the sweetness it adds while also standing up to the spice of any dish, it is also full of Vitamin C and A.
Brown rice is readily available these days and though it takes a little bit more preparation it is well worth it. Trader joes now carries a pre-cooked brown rice that just needs to be microwaved for 1 minute that is actually pretty good if you don’t have the time to cook the rice (and I am not one to ever recommend pre-cooked goods, but surprisingly this is pretty good).
1 c brown rice
2 c brown mushrooms, sliced
3 bok choy’s, sliced
1 red bell pepper, sliced in to 1 ½ inch strips
1 yellow onion, sliced into strips
2 tbsp corn starch
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp water
2 cloves garlic, minced
1 inch ginger, grated
Vegetable oil or peanut oil to coat pan.
1 tsp sesame oil
Cook rice according to directions.
Depending on my vegetables there are certain items I cook first and by themselves. Mushrooms is one of these, mushrooms are like sponges that draw out the liquid so its best to not have any other vegetable that could burn while cooking. Use peanut oil or vegetable oil and lightly coat pan (I usually do about 2 swirls around pan and this is sufficient). This should take about 3 – 4 minutes. Just watch until you see liquid in the pan again. Place on a plate lined with a paper towel.
Meanwhile make your sauce, mix together soy sauce, rice wine vinegar, and water then slowly whisk in the corn starch. You can also make this a spicy dish by just adding about one teaspoon of Siracha (a spicy sauce made of sun ripen chilies, look for the squeeze bottle with the large rooster), very tasty and not to spicy but is just as good with out as well. Set aside for a later use.
Next up are onions, again lightly coat pan but this time use one swirl of sesame oil and one of other oil you are using. Start to cook onions, these should cook for about 1 – 2 minutes, next put bell pepper in the dish for about 1-2 mintues longer (bell pepper and onion should begin to sweat out. Throw in garlic and grate ginger directly into pan. This will be about another minute. I put the bok choy in for about 30 seconds it almost steams over the veggies. Then the sauce goes in with the mushrooms and everything cooks at low heat for about 2 minutes (until sauce is incorporated). I use a little crack black pepper to finish the dish off, and serve over rice. With extra soy sauce for those who like it very saucy!
Stir-fry is a great mid week dish, its easy, not a lot of prep and only takes two pots (so less cleaning afterwards!) Now for this stir-fry it is best to have a wok but by no means is it mandatory. If you don’t have one then feel free to use a large non-stick pan. Its also such a healthy dish, even on occasion when I do add meat I make sure to have plenty of fresh vegetables. And since you are quickly cooking the veggies you are retaining a lot of the vitamins and nutrients. This stir-fry includes some of my favorite vegetables but its just as good with carrots, broccoli, or any of your favorite veggies. I just recently in the last year or so started cooking with bok choy and I love the sweetness it adds while also standing up to the spice of any dish, it is also full of Vitamin C and A.
Brown rice is readily available these days and though it takes a little bit more preparation it is well worth it. Trader joes now carries a pre-cooked brown rice that just needs to be microwaved for 1 minute that is actually pretty good if you don’t have the time to cook the rice (and I am not one to ever recommend pre-cooked goods, but surprisingly this is pretty good).
1 c brown rice
2 c brown mushrooms, sliced
3 bok choy’s, sliced
1 red bell pepper, sliced in to 1 ½ inch strips
1 yellow onion, sliced into strips
2 tbsp corn starch
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp water
2 cloves garlic, minced
1 inch ginger, grated
Vegetable oil or peanut oil to coat pan.
1 tsp sesame oil
Cook rice according to directions.
Depending on my vegetables there are certain items I cook first and by themselves. Mushrooms is one of these, mushrooms are like sponges that draw out the liquid so its best to not have any other vegetable that could burn while cooking. Use peanut oil or vegetable oil and lightly coat pan (I usually do about 2 swirls around pan and this is sufficient). This should take about 3 – 4 minutes. Just watch until you see liquid in the pan again. Place on a plate lined with a paper towel.
Meanwhile make your sauce, mix together soy sauce, rice wine vinegar, and water then slowly whisk in the corn starch. You can also make this a spicy dish by just adding about one teaspoon of Siracha (a spicy sauce made of sun ripen chilies, look for the squeeze bottle with the large rooster), very tasty and not to spicy but is just as good with out as well. Set aside for a later use.
Next up are onions, again lightly coat pan but this time use one swirl of sesame oil and one of other oil you are using. Start to cook onions, these should cook for about 1 – 2 minutes, next put bell pepper in the dish for about 1-2 mintues longer (bell pepper and onion should begin to sweat out. Throw in garlic and grate ginger directly into pan. This will be about another minute. I put the bok choy in for about 30 seconds it almost steams over the veggies. Then the sauce goes in with the mushrooms and everything cooks at low heat for about 2 minutes (until sauce is incorporated). I use a little crack black pepper to finish the dish off, and serve over rice. With extra soy sauce for those who like it very saucy!
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