Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok Choy |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe I found at Canadian Family and have adapted to my taste The addition of the cooked pork tenderloin is optional. Without the pork it makes an excellent vegetarian meal. It is quick and healthy. Serve over brown rice for a hearty meal. Ingredients:
2 tablespoons vegetable stock |
1 tablespoon hoisin sauce |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
1 teaspoon honey |
1 -2 garlic clove, finely minced |
1 tablespoon freshly grated ginger |
vegetable oil |
1 medium sweet onion, thinly sliced |
1 1/2 cups sliced red bell peppers |
1 1/2 cups sliced green bell peppers |
2 cups sugar snap peas |
2 baby bok choy |
1 1/2 cups dried shiitake mushrooms, reconstituted and drained |
6 ounces cooked pork tenderloin, thinly sliced |
green onion, sliced for garnish |
Directions:
1. In a small dish, whisk together the sauce ingredients and set aside.
2. In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
3. Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.
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