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Bok Choy is an excellent leafy green vegetable for a stir-fry. Chinese cabbage, also known as Bok Choy, offers two different textures in its leaves from the stems at the root end. The leafy part of the vegetable has a tender, chewy texture while the stems are crunchy, and the flavor is mildly like cabbage with a light bitter mineral taste. In addition to its unique taste, Bok Choy is high in fiber, minerals, and vitamins, which make it a nutritious choice to add to your meal. With this recipe for Bok Choy Stir Fry, we will show you how to prepare a quick and easy Asian-inspired meal that’s delicious and nutritious too. That goes great with Hot Cross Buns.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Serves
2 persons
Ingredients
Sauce
- 1 tablespoon Japanese Soy Sauce or Kikoman Soy Sauce
- 2 tablespoons Rice Wine Vinegar
- ½ teaspoon Muscovado Sugar
- 1/2 teaspoon Ginger - minced
- 3 cloves Garlic - minced
- ½ teaspoon Sesame oil
Stir Fry
- 1 tablespoon Peanut Oil
- 6 ounces Maitake Mushrooms or Shiitake Mushrooms - sliced
- 2 Green Onions - chopped
- 4 pieces Bok Choy - chopped
- 1 can Baby Corn
- 1 medium Carrot - julienne cut
- 1 large Red Pepper - julienne cut
- 8 ounces Soba Noodles
- Salt & Black Pepper to taste
Instructions
Whisk all the sauce ingredients together in a small bowl and set aside to rest
Cook the Soba Noodles according to the packaging instructions and then strain, rinse, and coat with peanut oil to prevent them from clumping together and set aside.
Using a Wok or Large deep skillet, place on medium heat and add the peanut oil; then, once the oil is hot, add the mushrooms and sauté for 3 minutes.
Add the green onion, bok choy, and baby corn and sauté for 3 minutes.
Add the carrot, red pepper, noodles, and sauce and toss to mix all the ingredients for another 3 minutes.
Add salt and black pepper to taste, then remove from the heat and serve warm in serving plates.
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