Name: Asian Vegetable Stir-Fry With Sugar Snap Peas And Baby Bok Choy
Yield: 4 servings
Ingredients: Sauce; 2 tablespoons vegetable stock; 1 tablespoon hoisin sauce; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 1 teaspoon honey; 1 -2 garlic clove, finely minced; 1 tablespoon freshly grated ginger; Stiry-Fry; vegetable oil; 1 medium sweet onion, thinly sliced; 1 1/2 cups sliced red bell peppers; 1 1/2 cups sliced green bell peppers; 2 cups sugar snap peas; 2 baby bok choy; 1 1/2 cups dried shiitake mushrooms, reconstituted and drained; 6 ounces cooked pork tenderloin, thinly sliced; green onion, sliced for garnish

Servings: 4 persons

Sauce
2 tablespoons vegetable stock
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon honey
1 -2 garlic clove, finely minced
1 tablespoon freshly grated ginger
Stiry-Fry
vegetable oil
1 medium sweet onion, thinly sliced
1 1/2 cups sliced red bell peppers
1 1/2 cups sliced green bell peppers
2 cups sugar snap peas
2 baby bok choy
1 1/2 cups dried shiitake mushrooms, reconstituted and drained
6 ounces cooked pork tenderloin, thinly sliced
green onion, sliced for garnish

1
In a small dish, whisk together the sauce ingredients and set aside.
2
In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
3
Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

How did you like this recipe?