Hello, hello!
This post is going to be very fast and to the point just the way I like it. Allow me to share my latest obsession…. Stir Fry! A new concept? Absolutely not. But, it’s a great way to eat healthy throughout the week and not cause a huge mess or take up a lot of time. I didn’t even get out my Wok for this one. So, let’s make…..
Bok Choy and Mushroom Stir Fry
what you need:
One bunch of baby Bok Choy
Mushrooms (I used a variety)
A pepper of your choosing, I used a few mini red ones
sauce and slurry (see below)
3-4 garlic cloves, minced
2 green onions, sliced
1/2 white onion, cut into bigger pieces
For the slurry:
1 tbsp cornstarch or arrowroot
2 tbsp water
(what’s a slurry? Simply mix these two together to thicken a sauce or certain dish.)
For the sauce:
2 tbsp water
2 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tsp sugar
1/2 sesame oil
what you do:
Mix the sauce ingredients together and in a separate bowl, the slurry.
Trim the bottoms of the Boy Choy and cut in half. Then, throw some water in a pan or Wok maybe around 1/4-1/2 cup of water and bring to a boil. Add them to the water and allow them to steam for around 60 seconds. Then set aside.
Add oil to the pan and add your mushrooms and peppers. After they are nice and cooked make some room in the pan and add in your garlic and onions.
Next, pour in the sauce and stir, then add the slurry.
Put your Bok Choy back in, give it a good stir and enjoy!
I was hiding from carbs when I made this, so I didn’t add anything else to the dish but if you wanted a heartier meal, you can serve this over rice or rice noodles.
