This is such an easy and versatile stir-fry - you can really add any number of veggies to it. In the picture you can see that I added bell peppers, celery, zucchini and broccoli, but I've also substituted mushrooms, cubed tofu, carrots - you name it. And for those of the meat-eating variety, I'm sure you can throw chicken or beef strips in as well (I imagine that if you're using meat you might want to marinade it in the seasonings for a couple of hours or overnight first).
I usually serve my stir-fries with rice, but not always white rice. We always have wild and brown rice on hand which also compliment this dish nicely, or you could omit the rice altogether and just make extra stir-fry if you're so inclined. Really anything goes with this!
Anyway...enough rambling on. Here's the recipe:
Bok Choy Stir Fry
Ingredients:
1 clove of garlic, minced
1 tablespoon grated ginger root
1 head bok choy, coarsely chopped (you can use baby bok choy instead if desired, just use more of it)
Assorted vegetables - try the following (about one cup sliced): mushrooms, celery, carrots, bell peppers, broccoli, zucchini
12 ounces light firm silken tofu (if desired - you can substitute meat, or neither!), drained and cut into 1/2 inch cubes
2 tablespoons low-sodium soy sauce (we use Bragg Liquid Aminos)
2 tablespoons hoisin sauce
1/4 cup chopped scallions
1/4 teaspoon black pepper
Directions:
- Heat a large wok or skillet to medium-high (I don't use oil, I just keep a cup of water on hand and add a tiny bit at a time when things start sticking. Of course if you'd rather cook with oil you can add it to the skillet at the beginning).
- Add garlic, ginger, bok choy and veggies. Stir-fry over medium-high heat until bok choy is wilted, about 3 minutes.
- Add tofu cubes (if you're adding them) and brown for 1 minute.
- Stir in soy sauce, hoisin sauce, scallions and pepper. Heat through, about 1 minute.
- Serve over rice (I usually make between 1 and 1 1/2 cups, depending on how ravenous the brood is).
Enjoy!
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