If you’re looking for a dinner recipe that’s on the table in 15 minutes, is super-tasty and packed full of health-promoting ingredients, then you’ll definitely want to give this stir-fried baby bok choy recipe a go.
Due to its use in Asian cuisine and the popularity of Asian cuisine worldwide, bok choy is becoming more widely available, which is great news for veggie fans.
Aside from being cute, the baby bok choy variety is more tender and goes great in a stir-fry, where you can leave it relatively intact.
If you’re new to bok choy, here are some interesting facts:
- Bok Choy was first cultivated in China and is now available all over the world.
- In addition to being a great source of fiber, bok choy also contains important nutrients such as folate, vitamin C, vitamin E and beta-carotene.
- Bok Choy is also a surprising source of selenium, a mineral that has been shown to help detoxify some cancer-causing compounds, prevent inflammation in the body and decrease tumor growth rates.
In this recipe, bok choy also teams up with another super-powered health promoter – Shiitake mushrooms. You can read about the health benefits of these fun- guys (ha ha!) right here.
Throw in some tofu for protein and some carrots for color, top it off with a super tasty, Japanese-style stir-fry sauce, and you’ve only got yourself one of the quickest and healthiest meals ever.
Looking for more Asian-Inspired dishes? Give these a try…
- Sesame Tofu with Mixed Vegetables over Rice
- Japanese Fried Tofu in Kombu Dashi Broth
- Japanese Udon Noodles with Kimchi Miso Broth
- Vegan Miso Soup with Rice, Carrots, & Pea Shoots
- Vegan Kimchi Cream Cheese Stuffed Rice Balls
Remember, if you make this Stir-Fried Baby Bok Choy, Tofu, Shiitake Mushroom and Carrots recipe, come back and leave me a comment to let me know what you thought.
You can also tag us @One_Bite_Vegan on Instagram. We love to see what you’ve been cooking up in the kitchen!
Stir-Fried Baby Bok Choy, Tofu, Shiitake Mushrooms, & Carrots
Ingredients
Vegetables and Tofu
- 1 pound baby bok choy rinsed and cut in half
- 8 ounces shiitake mushrooms discard stems and slice caps
- 8 ounces carrots peeled, cut in half and sliced thin
- 15 ounces firm tofu drained and cut into cubes
- 3 tbsp canola oil
Japanese Style Vegan Stir Fry Sauce
- 2 cups vegetable broth
- 3 tbsp soy sauce
- 3 tbsp sake wine
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 clove garlic minced
Instructions
- Steam or boil the carrots and bok choy for a few minutes until slightly softened. Drain and rinse under cold water. Let air-dry.
- In a large skillet or wok, heat the canola oil over high heat. Lightly fry the tofu and drain on a paper towel.
- Add the shiitake mushrooms to the pan and stir-fry for 1 minute.
- Add the carrots and bok choy to the pan and stir-fry for 2 minutes.
- Combine all ingredients of the Japanese Style Stir Fry Sauce (except cornstarch and water) in a mason jar or small bowl. Shake or stir to combine.
- Add the cooked tofu and Japanese Style Vegan Stir-Fry Sauce to the pan and bring to a boil.
- Slowly drizzle the cornstarch and water slurry into the boiling stir-fry until desired consistency is reached.
- Serve over steamed rice or noodles.
