Easy Asian Veggie Stir Fry

Submitted by *Parsley*

"Easy Asian-inspired side dish or vegetarian main dish."

 

• Ready In: 17mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

1. Heat sesame oil over med-high heat in a large skillet or wok.
2. Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
3. In a small cup whisk together soy sauce and honey; pour into skillet.
4. Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.

Reviews

[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!!

 

[Brooke the Cook in]

Easy AND full of flavor! This stir fry was so awesome that we didn't even feel the need to serve it on anything, although rice would have been a very nice addition. Makes a huge amount, although three of us ate the entire thing!! I loved the simple soy/honey sauce, it complemented everything else very well! I might say, this was my first time ever using bok choy and I've got to admit, I wasn't really sure which part we were supposed to eat... the leaves or the bulb? I used the bulb part and it was yummy, but.... In any event, great stir fry and highly recommended!

 

[Rita1652]

Very good! I used baby bok choy. Loved this completely tasty dish. No need for the salt. I went for 1/4 teaspoon pepper flakes. Thanks!

 

[Sharon123]

Nice mix of flavors! I haad some leftover mushrooms from another dish, so used those. I loved the bok choy in the dish. Thanks Parsley! Made for the Asian Magic Mushroom Tag!