Recipe by *Parsley*
Easy Asian-inspired side dish or vegetarian main dish.
Top Review by PrincessPage
Nice blend of flavors for the sauce. It was an easy, fast stir fry with ingredients I always have on hand, thanks. I used the vegetables I had on hand: brocolli, celery, carrots, green onions, snap peas, baby corns and bean sprouts. I also measured 1/2 and 1/2 soy sauce and honey in a 1/3 cup measure since I felt that the amounts as listed would not produce enough sauce. Since it was not reduced sodium soy sauce I didn't want to use too much, so I mixed a bit of chicken stock with corn starch to stretch it out. Served over brown and wild rice blend. thanks!!
- 2 teaspoons sesame oil
- 1 lb button mushroom, washed and cut in half, large ones quartered
- 1 small red onion, coarsley chopped
- 1 large head bok choy, trimmed and cut into 1 1/2-inch slices
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 -3 garlic cloves
- 1⁄8-1⁄4 teaspoon red pepper flakes, more if you can take it
- 1⁄2 teaspoon freshly grated ginger
- 1⁄8-1⁄4 teaspoon pepper
- 1 1⁄2 tablespoons low sodium soy sauce
- 1 1⁄2 tablespoons honey
- salt, if needed to taste
Directions See How It's Made
- Heat sesame oil over med-high heat in a large skillet or wok.
- Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
- In a small cup whisk together soy sauce and honey; pour into skillet.
- Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.