Asian Vegetable Stir Fry With Sugar Snap Peas And Baby Bok Choy Recipe

Ingredients for Asian Vegetable Stir Fry With Sugar Snap Peas And Baby Bok Choy

• Vegetable Stock
• Hoisin Sauce
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• Honey
• Garlic Clove
• 1/2 teaspoon grated ginger
• 1 tablespoon vegetable oil
• Sweet Onion
• Red Bell Peppers
• Green Bell Peppers
• Sugar Snap Peas
• 1 bunch baby bok choy
• Dried Shiitake Mushrooms
• 1 cup sliced cooked pork tenderloin (optional)
• Green Onion

How to Make Asian Vegetable Stir Fry With Sugar Snap Peas And Baby Bok Choy

1. **Whisk the Sauce:** In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon sesame oil, 1 teaspoon cornstarch, and 1/2 teaspoon grated ginger.
2. **Stir-fry Aromatics:** Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add 1/2 cup chopped onion and cook until lightly browned, about 3-4 minutes.
3. **Add Vegetables:** Stir in 1 cup sliced bell peppers (any color) and 1 cup sugar snap peas. Cook for 2-3 minutes.
4. **Prepare Bok Choy:** Cut 1 bunch baby bok choy lengthwise into fourths, then crosswise into 1-inch pieces.
5. **Stir-fry Bok Choy:** Add the bok choy to the wok and stir-fry until it begins to turn dark green and slightly wilted, about 3 minutes.
6. **Add Protein & Sauce:** Add 1 cup sliced cooked pork tenderloin (optional), 1 cup sliced mushrooms, and the prepared sauce.
7. **Simmer & Serve:** Cook, stirring constantly, until the sauce has thickened and everything is heated through, about 1-2 minutes. Serve immediately over cooked brown rice.