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
- 1 tablespoon honey
- Garlic Clove
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 cup sliced bell peppers
- 1 cup sliced bell peppers
- 1 cup sugar snap peas
- 1 bunch baby bok choy
- 1 cup sliced mushrooms
- 1 cup sliced cooked pork tenderloin (optional)
- Green Onion
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
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How to Make Asian Vegetable Stir Fry With Sugar Snap Peas And Baby Bok Choy
- **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.
- **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.
- **Add Vegetables:** Stir in 1 cup sliced bell peppers (any color) and 1 cup sugar snap peas. Cook for 2-3 minutes.
- **Prepare Bok Choy:** Cut 1 bunch baby bok choy lengthwise into fourths, then crosswise into 1-inch pieces.
- **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.
- **Add Protein & Sauce:** Add 1 cup sliced cooked pork tenderloin (optional), 1 cup sliced mushrooms, and the prepared sauce.
- **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.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
34g
Fat
4g
Carbs
6g
