afoona
Stir-Fried Vegetables with Bok Choy
vegetables

Stir-Fried Vegetables with Bok Choy – Vegan version

Colorful stir-fried vegetables with bok choy in a soy-date syrup sauce, healthy and quick to make Vegan version: Date syrup (silan).

⏱ 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian
Versions:Original🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Heat the wok over high heat until very hot, then add the oil.
    ⚙ Pan-fryingStoveWok
    💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
  2. 2
    Add the carrot and stir-fry 2 minutes, stirring constantly.
    Stove
  3. 3
    Add the red pepper, green pepper and mushrooms and keep stir-frying 2–3 minutes, until the vegetables are tender but still crisp.
  4. 4
    Add the garlic and stir-fry 1 more minute, until fragrant.
    Stove
    💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
  5. 5
    Add the soy sauce, date syrup and chili pepper and stir until the vegetables are evenly coated.
  6. 6
    Drizzle the lemon juice over the top. Serve immediately, sprinkled with Sesame.
118calories
4 gprotein
8 gcarbs
8 gfat
● protein 13%● carbs 28%● fat 59%

Per serving (161 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Wok · Also works: Deep skillet (sauté pan) (Less heat on the sides; stir-fry in small batches)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vegetable Stir-Fry

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