This is a super easy recipe and not much to comment about. I have tens of recipes waiting to be uploaded and I decided to do this one today because in one the the Plant Paradox support groups we remind each other every week that plants are the core of our diet, and this week’s hero plant was bok choy. I love stir fries and I love eating with chop sticks, so here it is, one of my favorite ones.
A plant powered meal
Bok choy, broccoli, mushrooms – this nutritional dense trio is made in heaven. Add some asian flavors with sesame seed oil, coconut aminos, fish oil, ginger and garlic and you have yourself a lectin free, meat free, soy free, low carb, kept treat, much healthier than your usual Asian take away. I made the same meal a day after and added some pan seared tuna. You can add toppings such as cooked shrimps, chicken breast or a gooey boiled egg. You can also have it with shirataki noodle or rice. Skip the fish oil for a vegan version.
Bok Choy, Broccoli and Mushrooms Stir Fry
- few tsps of toasted sesame oil
- 1 thumb size ginger, grated
- 3 grated garlic cloves
- 1 brunch broccolini, chopped in big chunks
- 1 bunch baby bok choy
- 12 medium shiitake mushrooms, stems removed, sliced in big chunks
- 1 bunch fresh cilantro, chopped
- few spring onions, chopped in 1 1/2 inch length
- 1 tbsp sesame seeds
- 1 tbsp coconut aminos
- 1 tsp fish oil
- 1 tsp rice vinegar
- fresh lime
Heat the toasted sesame oil on medium heat in a pan.
Add the grated garlic and ginger and mix well, making sure the garlic and ginger don't burn. If necessary add few tbsp of water.
Add the sliced shiitake mushrooms, cook for few minutes, add some more water if needed.
Add the broccolini and boy choy.
Drizzle the veggies with the coconut aminos, fish oil and rice vinegar.
Add the sesame seeds, the chopped spring onion, and the chopped cilantro.
Serve with fresh lime juice.
The recipe is for the vegan, basic stir fry, not including any toppings or add ons which you can add at your heart desire. Skip the fish oil for a vegan version.