An easy blend of superfood vegetables, Bok Choy Vegan Stir Fry is great for a healthy vegan lunch/dinner. It is a meal in itself but you can also combine with soups. The recipe is versatile that you can replace any other greens with bok choy. I am also adding roasted potatoes to add volume to this dish.
Equipment
- deep pan
Ingredients
- 1 bunch bok choy roughly chopped
- 1 cup enoki mushrooms chopped (remove the roots)
- 1 cup shitake mushrooms chopped
- 3 cloves garlic minced
- 1 tbsp sichuan pepper
- 8-10 cherry tomatoes
- 2 potatoes cut into chunks
- 2 tsp roasted chickpea flour
- 1 tsp red paprika powder
- 1 tsp black sesame
- Salt & pepper to taste
- 3-4 tbsp olive oil
Instructions
- Heat 2 tsp oil in a pan and add black sesame to sputter.
- Add red paprika, potato chunks, sprinkle some salt, mix, cover and cook until soft.
- Add roasted chickpea flour and let the potatoes coat well, adjust salt if required.
- Cook potatoes in open pan for a while then keep aside in a separate bowl.
- Heat remaining olive oil in the same pan and fry garlic and sichuan pepper for a minute.
- Add mushrooms, salt, black pepper, cover and cook until soft.
- Later, add the bok choy with cherry tomatoes and cover again for 2-3 mins to be lightly cooked.
- Turn off the heat and serve hot with potatoes on top.