Bok Choy Stir Fry
Quick and easy bok choy stir fry with your choice of protein, plus an easy rice cooker faux fried rice.
This bok choy stir fry was quick and easy, and utilized two vegetables from our CSA: bok choy and purple mizuna. I made a version with chicken (for my husband) and shrimp (for me), served over faux fried rice (made incredibly easy by use of our rice cooker).
- 2 cups brown rice
- 2 cups vegetable stock
- 1 onion, diced
- 2 tablespoons minced garlic
- 2 tablespoons sesame oil, divied
- 1 cup frozen mixed vegetables
- 2 eggs
- 1/4 cup + 2 tablespoons soy sauce, divided
- 2 chicken breasts, cut into 1-inch pieces (or handful of peeled shrimp, tofu, etc.)
- 1 bunch bok choy, cut into 1-inch pieces
- 1 bunch purple mizuna, roughly chopped
- 1/4 cup Hosin sauce
- 4 scallions, sliced
- Add a tablespoon of sesame oil, onion, and garlic to the rice cooker on the “slow cooker” setting, stirring until the onion is soft. Add brown rice and toss until coated with the sesame oil. Add in the frozen vegetables (I used 1/2 cup frozen corn and 1/2 cup frozen edamame) and vegetable stock, and let the rice cooker do the work. Once the rice is done, add 2 tablespoons soy sauce and two raw eggs, tossing around the rice to coat. Keep the rice cooker on the “keep warm” setting with the lid closed to cook the eggs.
- While the rice is cooking, heat the other tablespoon of sesame oil in a wok and add chicken, seasoned with a pinch of salt and pepper, and cook thoroughly. Remove the chicken from the wok and set aside.
- Add the bok choy and the mizuna with a tablespoon or two of water. Cover the wok for 4-5 minutes, until the bok choy is soft and the mizuna is wilted. Add in 1/4 cup soy sauce, 1/4 cup Hosin, and the sliced scallions. Toss to coat.
- Return the chicken to the wok and stir until everything is heated through.