Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.0
  • Total Fat: 15.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 375.7 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 8.9 g

View full nutritional breakdown of Bok Choy Asian Stir Fry calories by ingredient
Report Inappropriate Recipe

Bok Choy Asian Stir Fry

Submitted by: KEYES3399

Introduction

Awesome Asian inspired stir-fry filled with vegetables and so filling! Awesome Asian inspired stir-fry filled with vegetables and so filling!
Number of Servings: 4

Ingredients


    Bok Choy, raw-chopped and tops sliced, 3 cups
    Peppers, sweet, red, fresh, 2 small
    Banana Peppers, 1 medium (4-1/2" long) (can also use anaheim, poblano or your choice
    Onions, raw, 1 small purple
    Green Onion- I used two chopped
    Snow Pea Pods(1 cup), 1 cup
    Mushroom, Button - Fresh - Safeway, 0.25 cup or 3-4 medium shrooms
    Carrot, fresh (1 medium) julienne
    Ginger Root, 3 tsp grated
    Garlic, 4 cloves chopped
    Extra Virgin Olive Oil, 3 tbsp
    Kikkoman Lite Soy Sauce, 2 tbsp
    Healthy Harvest Pasta, thin spaghetti, 4 oz or 2 cups cooked
    Peanuts, dry-roasted, .25 cup OPTIONAL but figured in totals

Tips

Cook pasta while cooking bok choy and other veggies. Can add chicken, shrimp, pork or other with the bok choy and veggies. Be sure to cook the meat all the way through if you do.


SparkPeople Sponsored Video


Directions

In large fry pan or wok, add garlic and ginger to cold oil and heat. Stir until garlic softens, add bok choy, onions, carrots and peppers, cook until almost transparent, stirring constantly, then add the pea pods and bok choy leaves, peanuts and mushrooms. Toss, toss, toss. Cook only until leaves wilt and pea pods are greened up. Add soy sauce and stir/toss. Serve over hot, cooked pasta.

Serving Size: Makes 4 main servings or 8 side servings

Number of Servings: 4

Recipe submitted by SparkPeople user KEYES3399.






Great Stories from around the Web


Rate This Recipe