Spicy Bok Choy Mushroom and Tomato Stir Fry

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I really love sharing what I currently make for dinner, and this is something I just came up with on a whim last night when I was starving. I always get hungry, and I love eating brown rice cos it fills me like nothing else can, but I always need some kind of vegetables to go with rice.

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So, I make some easy stir fries with random vegetables in the fridge, and I discovered just how amazing red chili peppers go here when they’re seeded. Yes if I used the seed, my tongue would be dead, but after the seeds and the white parts are taken off, the spiciness becomes bearable.

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I really love stir fry dishes with tomato as well as it adds some kind of sour taste. With the mushrooms, it made the perfect meal. This is a really great thing to cook for dinner if you’re just looking for something light after a big day of eating.

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Spicy Bok Choy Mushroom and Tomato Stir Fry

1 tablespoon extra light olive oil
1 teaspoon sesame oil
2 medium bok choy
2 Roma tomatoes
4 white mushrooms
1 cremini mushroom
2 cloves garlic
1 red chili pepper
1/8 teaspoon Himalayan/sea salt
2 teaspoons low sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon white cooking wine
1 tablespoon water
1 tablespoon cornstarch

Chop the bok choy into thin, small slices. Chop the Roma tomato into 4-5 pieces, then cut each of the round piece in half. Use a mushroom slicer if possible to slice the mushrooms in even, thin pieces. Peel the garlic and dice it in small pieces. Cut the stem off the red chili pepper, slit it open, remove the white parts in the middle and all the seeds, then slice it in small, thin pieces.

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Put all the chopped vegetables in the frying pan with the extra light olive oil, sesame oil and salt.

Turn the heat to high-medium high (6, or right under). Give the stove a couple minutes to heat up, then put frying pan on and add the soy sauce, onion powder, garlic powder and paprika. Stir and cook the vegetables 6-8 minutes.

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Meanwhile in a small bowl, combine the white cooking wine, water and cornstarch and stir well.

After the vegetables have been cooking for 6-8 minutes, add the combination of cooking wine, water and cornstarch. Stir and cook for another 2 minutes and turn the heat off.

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Spicy Bok Choy Mushroom and Tomato Stir Fry
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 teaspoon sesame oil
  • 2 medium bok choy
  • 2 Roma tomatoes
  • 4 white mushrooms
  • 1 cremini mushroom
  • 2 cloves garlic
  • 1 red chili pepper
  • ⅛ teaspoon Himalayan/sea salt
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon white cooking wine
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Instructions
  1. Chop the bok choy into thin, small slices. Chop the Roma tomato into 4-5 pieces, then cut each of the round piece in half. Use a mushroom slicer if possible to slice the mushrooms in even, thin pieces. Peel the garlic and dice it in small pieces. Cut the stem off the red chili pepper, slit it open, remove the white parts in the middle and all the seeds, then slice it in small, thin pieces.
  2. Put all the chopped vegetables in the frying pan with the extra light olive oil, sesame oil and salt.
  3. Turn the heat to high-medium high (6, or right under). Give the stove a couple minutes to heat up, then put frying pan on and add the soy sauce, onion powder, garlic powder and paprika. Stir and cook the vegetables 6-8 minutes.
  4. Meanwhile in a small bowl, combine the white cooking wine, water and cornstarch and stir well.
  5. After the vegetables have been cooking for 6-8 minutes, add the combination of cooking wine, water and cornstarch. Stir and cook for another 2 minutes and turn the heat off.


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