Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok Choy
photo by WiGal
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4-6
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
directions
- In a small dish, whisk together the sauce ingredients and set aside.
- 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.
- 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.
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Reviews
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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