Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok Choy

READY IN: 30mins
WiGal
Recipe by PaulaG

This is a recipe I found at Canadian Family and have adapted to my taste The addition of the cooked pork tenderloin is optional. Without the pork it makes an excellent vegetarian meal. It is quick and healthy. Serve over brown rice for a hearty meal.

Top Review by WiGal

Delicious dressing and veggies! Attractive, too. Goes together fast so perfect for our long and busy day. I used 2 cloves garlic and was right for us. Served over rice. Thank you Paula for sharing. Made for Culinary Quest 2014 for Cruising Culinary Queens.

Ingredients Nutrition

Directions

  1. In a small dish, whisk together the sauce ingredients and set aside.
  2. In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
  3. Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

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