Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok Choy
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.
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INGREDIENTS
NutritionSauce
- 2tablespoons vegetable stock
- 1tablespoon hoisin sauce
- 1tablespoon soy sauce
- 2teaspoons sesame oil
- 1teaspoon honey
- 1 -2
- 1tablespoon freshly grated ginger
Stiry-Fry
- vegetable oil
- 1
- 1 1⁄2cups sliced red bell peppers
- 1 1⁄2cups sliced green bell peppers
- 2cups sugar snap peas
- 1 1⁄2cups dried shiitake mushrooms, reconstituted and drained
- 6ounces cooked pork tenderloin, thinly sliced
-
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DIRECTIONS
- In a small dish, whisk together the sauce ingredients and set aside.
- 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.
- 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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