BOK CHOY VEGETABLE STIR FRY

 BOK CHOY VEGETABLE STIR FRY

 

This is such a versatile recipe.  I just am crazy about Bok Choy.  It is rather new to my diet and I am branching out to find ways to use the vegetable.

Bok Choy is a Chinese cabbage which is longer than round as our other varieties usually are. Don’t confuse with Napa Cabbage which is another type as well.

6 large leaves Bok Choy leaves sliced

1 teaspoon minced garlic

2 tablespoons olive oil

1 medium jalapeno chopped finely

¾ cup broccoli slaw  (see below)

6-8 mushrooms sliced

2 tablespoon minced onion

2 tablespoons soy sauce

1 teaspoon sesame oil

2 teaspoons sesame seeds

3 tablespoons water or broth

1 pack cooked Udon noodles (or dried noodles cooked as per directions- about 6 oz cooked)

Chop all vegetables and have them ready in a bowl.

 

Heat wok or large frying pan to medium high heat with the olive oil and sesame oil.  Add all chopped vegetables and stir fry for about 3-4 minutes. Stir. Add all spices and stir fry another 3-4 minutes.  Add cook Udon noodles and water and stir fry another 2-3 minutes until all is cooked/heated thru but vegetables are still crunchy. 

TIPS:

·        Broccoli Slaw is basically precut cabbage, broccoli stems and carrots into small julienne slices.  I like keeping a bag of this always at hand as it goes in so many things from salad to stir fry to soups.  A very handy pre-packaged vegetable.

·        If the meal is a bit too juicy add a sprinkle of corn starch and cook another 2-3 minutes.

·        Change up the vegetables.  Zucchini, peppers etc

·        Add chicken, beef strips or shrimp.

·        Make into soup by adding broth and maybe be a bit heavier on the spices.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!