Sunday, November 14, 2010

Baby Bok Choy "Stir Fry"

A little change of pace for tonight's meal.  We've been eating so many steamed veggies I decided to give the steamer the night off and "stir-fry" a more Asian style dinner.  Bob and I really lapped this up.  I took the picture before I added the tomatoes...which was actually an afterthought.  So picture this looking even more colorful with diced up red tomatoes in it too.

Baby Bok Choy “Stir-Fry”


2 large portobello mushrooms chopped
1 small yellow onion, quartered and sliced thin
4 bunches of baby bok choy, well rinsed and chopped
½ c shredded carrots
1 c broccoli in small flowerettes
½ c sliced snow peas
1 tomato diced
red wine for sauteeing

In a large pan heat enough red wine (or salt-free, no-oil vegetable broth) to cover the bottom. When bubbly add mushrooms and onions, sautee for about 10 minutes. Next add the rest except the tomato. Tossing occasionally, cook for about 15 minutes. Finally add the tomato and let it heat thoroughly.

Serve over fresh chopped spinach and brown rice.

Additions to add to your personal serving: my favorite is a squirt of fresh lime juice and several dashes of Tobasco

If you can't find fresh bok choy you can substitute it with fresh chopped spinach and celery to get the same effect.

This makes 3-4 servings


  1. This dinner was a real winner. Very tasty with nothing added in the way of sauce or extra seasoning. Highly recommended.

  2. This looks absolutely wonderful, and EASY!! I will use the broth to sautee. Don't you just love how colorful this WOE is? Everything looks so pretty and mouth-watering.

    Thanks for sharing your recipes!


  3. You are welcome Luvoatmeal. Until we started eating this way, I never realized just how unattractive the food was. For the most part, everything was brown or beige.

  4. Oh my!!! This photo makes me drool!! The best part is that I know it is really healthy! Thanks for sharing this one!

    I didn't take a photo, but I made a yummy version of borsht (sp?) this week. Just finished off the last of it. it's got chopped red cabbage, cider vinegar, a bit of honey, ground cloves, onions, chopped carrots, roughly cubed potatoes, a can of beets and a can of diced tomatoes (our fresh tomatoes have no flavor here in the midwest). Drop in a bay leaf and a bit of Ms. Dash. Simmer forever. Okay -- maybe an hour...hour & a half. I dump it over a bunch of greens & a pile of rice. Mmmm. Tastes like autumn!