Easy Vegetable Stir Fry with Bok Choy
Our easy bok choy stir fry brings color, crunch, and convenience to your plate! If you’re looking for a quick way to brighten your meal, you’re in the right place. With bold flavor and colorful veggies, this dish makes it fun (and delicious!) to eat more plants.
Servings: 3 cups
Calories: 73kcal
Ingredients
Sauce:
- 2 Tablespoons reduced sodium tamari or soy sauce
- 2 Tablespoons water
- ½ Tablespoon honey
- 1 teaspoon cornstarch
- ½ Tablespoon fresh minced ginger
- 1 garlic clove, minced
- 1 - 2 teaspoons sriracha
Stir-Fry:
- 1 Tbsp canola oil
- 2 baby bok choy, stems and leaves sliced, ½” thick (~12 oz)
- 1 cup carrots, halved lengthwise
- 1 cup broccoli florets
- 1 red bell pepper, sliced, ¼” thick (~1 cup)
Optional Topping:
- ¼ cup roasted peanuts
Instructions
- Prepare the sauce. Whisk together all ingredients in a small bowl.
- Heat a large skillet or wok over medium high heat. Add canola oil; use enough to coat the bottom of the pan. Once the oil is shimmering, add bok choy stems, carrots, and broccoli, stirring continuously. As they soften, add bell pepper strips and continue to cook until all vegetables are crisp-tender. Add bok choy leaves and stir until they begin to wilt.
- Add sauce to skillet and toss to coat, allowing sauce to simmer for about 30 seconds.
- Garnish with optional roasted peanuts. Serve with brown rice or quinoa. Enjoy!
Notes
To speed up the cooking process, consider the broccoli, before stir-frying. Cook until just beginning to soften.
The sauce recipe makes just enough to coat the vegetables. If you want more, feel free to double it!
Nutrition
Serving: 1cup | Calories: 73kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 469mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3355IU | Vitamin C: 35mg | Calcium: 89mg | Iron: 1mg