Sprouts & Bok Choy Stir FryPeeking out behind the Hoisin Glazed Halibut
Printable Recipe
Prep time: 5 minutes
Cook time: 5 minutes
Serves 4
Ingredients:
4 cups baby bok choy (note: Anne Lindsay used snow peas, but my shops were out), coarsely chopped
1 cup fresh shitake mushrooms, stems removed and caps sliced
1 sweet red bell pepper, seeded and cut into julienne strips
2 tsp olive or canola oil
2 large cloves garlic, minced
2 tbsp fresh gingerroot, minced
2 cups bean sprouts
3 tbsp water (optional)
2-3 tsp sodium reduced soy sauce
Directions:
1. In a large non stick skillet or wok, heat the oil over high heat. Add the garlic, ginger and bok choy (or snow peas) mushrooms and red peppers and stir fry for 1-2 minutes.
2. Add the bean sprouts and stir fry for 1-2 minutes longer or until the vegetables are tender-crisp, adding water to prevent burning. Stir in soy sauce, toss and serve.
Cook time: 5 minutes
Serves 4
Ingredients:
4 cups baby bok choy (note: Anne Lindsay used snow peas, but my shops were out), coarsely chopped
1 cup fresh shitake mushrooms, stems removed and caps sliced
1 sweet red bell pepper, seeded and cut into julienne strips
2 tsp olive or canola oil
2 large cloves garlic, minced
2 tbsp fresh gingerroot, minced
2 cups bean sprouts
3 tbsp water (optional)
2-3 tsp sodium reduced soy sauce
Directions:
1. In a large non stick skillet or wok, heat the oil over high heat. Add the garlic, ginger and bok choy (or snow peas) mushrooms and red peppers and stir fry for 1-2 minutes.
2. Add the bean sprouts and stir fry for 1-2 minutes longer or until the vegetables are tender-crisp, adding water to prevent burning. Stir in soy sauce, toss and serve.
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