Bok Choy & Veggie Rice Bowl
I've never eaten, or cooked with Bok Choy earlier. And so, when I got a big head of it in my Bountiful Basket last weekend I was excited to requite it a endeavour. I decided to add information technology to my usual stir-fry recipe and the result was pretty delicious. I had a huge smiling on my face when both of my older kids asked for a second helping.
Bok Choy & Veggie Rice Bowl
With Orange-Sesame Stir-Fry Sauce
{makes about 8 – one loving cup servings}
Ingredients
vi cups cooked whole grain rice
2 tablespoons unrefined coconut oil
1 bok choy, thinly sliced
1 blood-red pepper, thinly sliced
1 pocket-sized agglomeration of scallions, chopped into 3 inch lengths
1/two cup shredded carrots
a handfull of snow peas
two big cloves of garlic, finely chopped
juice of 2-3 oranges (1/2 cup)
1/4 loving cup soy sauce
ane/iv cup low sodium chicken stock
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
Directions
Heat the kokosnoot oil in a large skillet or wok, over high heat. Add bok choy, pepper, scallions, carrots and snowfall peas and stir-fry for v minutes. Add the garlic and stir-fry for ane more than minute.
In a small bowl, whisk together the orange juice, soy sauce, chicken stock, sesame oil and cornstarch. Add the sauce to the veggies and cook for another minute to thicken. Toss the rice with the veggies and sauce. Relish!
Nutrition Information
{serving size = i loving cup – recipe makes 8 servings}
230 calories, 6g fatty, 39g carbs, 4g fiber, v.4g protein
Source: http://blog.feelgreatin8.com/bok-choy-veggie-rice-bowl/
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