Vegetarian Stir Fry
Course: DinnerCuisine: ChineseDifficulty: Easy4
servings30
minutes15
minutesI have always been a huge fan of stir fry’s. They are quick, easy and really it’s like a choose your own adventure book, because really you choose the vegetables you like, meat you like and will you serve it on rice or noodles? It also cooks rather quickly. The time is in more the prep than the actual cooking. I like to serve stir fry’s in shallow bowls. I warm them so to keep everything warm when served. I always like the contrast and the flavor of serving a stir fry with a fresh chopped herb on top. I usually use cilantro or basil but there are many options so use what you like, fresh lime zest or a toasted cashew or peanut are good too.
Ingredients
2-3 bell peppers, sliced thin
2 baby bok choy, trimmed and rinsed well
1/2-1 lb snap peas, stemmed
1 bunch green onions, trimmed and just white and light green parts, sliced thin
1/4 cup fresh chopped cilantro
Steamed jasmine rice
- Stir fry Sauce
1/3 cup soy sauce
2 Tablespoons honey
3 tablespoons fresh lime juice
2 teaspoons sesame oil
2 Tablespoons grated fresh ginger
3 cloves garlic, minced
1 Tablespoon cornstarch
1 teaspoon chili crisp or chili garlic sauce
Directions
- First combine all the ingredients for the stir fry sauce in a jar with a tight fitting lid. Shake well so everything combines. This can be made 1 day ahead. Set aside.
- Using a wok or a high sided pot, heat some olive oil or avocado oil. Once hot add the peppers and snap peas, once tender add the bok choy and cook for 2 minutes. Add the stir fry sauce and toss well. Allow to cook for a 2-3 minutes.
- Serve in warm bowls, over hot rice or noodles. Garnish with slivered green onions and cilantro.
