3 Tbs. Peanut Oil, or other 1 Head Bok Choy 1 Red Pepper 2 Portobello Mushrooms 5 Cloves Garlic, minced 1/4 Onion, sliced thin 1/8 tsp. Crushed Red Pepper, or more
Stir-Fry Sauce: 1 Tbs. Ginger, grated 3 Tbs. Soy Sauce 1 Tbs. Brown Rice Vinegar 3 Tbs. Pineapple Juice 2 tsp. Sesame Oil, dark
One large head Bok Choy.
Cut off most of the white stem and discard.
Slice green leaves into medium size pieces.
Slice some of the white stem into thin slices.
Wash bok choy and drain well.
Cut mushroom in half.
Cut each half into thin slices.
Cut the red pepper into thin slices.
Slice onion, mince garlic and measure red pepper.
Peel ginger and grate on hand grater or simply chop by hand on cutting board with large knife.
Place all stir-fry sauce ingredients into a bowl.
Heat a very large pan or wok on the stove.
Add the peanut oil, garlic, onion and red pepper.
Cook and stir for about 15 seconds, garlic will just begin to brown.
Add the mushrooms and red pepper.
Cook and stir for about a minute or so.
Mushrooms should begin to brown.
Add the bok choy to the pan.
Cook and stir for about a minute or so.
Bok choy should start to wilt and soften.
Add the sauce and cook for another minute.
Remove from pan and serve.
New Taste Thinking:
It is virtually impossible to teach someone how to stir-fry vegetables. The delicate balance of under-cooked vs. over-cooked makes this seemingly simple technique quite the challenge. The high heat factor also adds a short window for error dimension to the whole process. Only time and practice will tell you when the oil is hot enough, when to drop in each ingredient and when the dish is ready. But don't take it too seriously because it is just food and learning does come quickly.
Serving Size 3/4 Cup Servings Per Recipe 6 Calories 121 Calories from Fat 77 Total Fat 9g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 597mg Total Carbohydrate 9g Dietary Fiber 2g Sugars 4g Protein 4g
