This nutritious vegan, mushroom and bok choy dish can be made in under 30 minutes and makes for a quick weeknight dinner side.
Looking for a healthy side dish for a quick weeknight dinner? Look no further, this vegan mushroom and Bok choy pepper fry can be whipped up in less than 30 minutes and has the perfect balance of spices and a slight tang to it with the addition of tomato paste. Pair it with a main of your choice, I personally love with a side of cauliflower rice.
How to clean mushrooms?
First of all, you can either use white button mushrooms or baby portabella mushrooms for this recipe. For this recipe, I used white button mushrooms.
I have read recommendations not to wash mushrooms in water as they may act like sponges, absorb too much water and get soggy. However some mushrooms like baby portabellas can come with a lot of dirt, and cleaning them individually can be quite a task.
Quickly rinsing them under running water in a colander would help get rid of the dirt faster. Then you can wipe off the remaining dirt and the water with a paper towel. However, do not soak the mushrooms in water.
Step by Step instructions to make mushroom and bok choy stir fry
Gather all the ingredients to make the stir fry
Heat coconut oil in a deep dish pan. Add mustard seeds, and once they pop, add minced ginger and minced garlic. Stir fry until the raw smell goes away.
Add onions and cook until they are translucent. Follow up by adding pepper, coriander, chilly, cumin, turmeric and asafoetida powder and stir fry for a minute.
Stir in tomato paste and fry for 2 minutes. Then, add mushrooms and salt and cook on high heat for a few minutes until the mushrooms are cooked.
Finally, add the chopped baby Bok choy and cook for 2 minutes, followed by the addition of garam masala and lemon juice.
Turn off the heat and serve hot with a main of your choice.
Mushroom and Bok Choy Stir Fry
This Mushroom and Bok Choy pepper fry is delicious and takes less than 30 mins to make
Ingredients
- 1 tsp. mustard seeds
- 1/2 medium sized onion sliced (about 3/4 cup)
- 1/2 tsp. black pepper powder
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/4 tsp. turmeric powder
- pinch of asafetida
- Salt to taste (about 1 tsp)
- 1.5 tbsp. tomato paste
- 1 tsp. Kashmiri chilly powder
- A dash of garam masala
- 2 tbsp. coconut oil
- 450 grams of chopped mushrooms (For this recipe, white button mushrooms are used)
- 2 baby bok choy, stem cut and chopped
Instructions
- Heat 2 tbsp. of coconut oil in a pan.
- Add mustard seeds, and once they pop, add minced ginger and minced garlic. Stir fry until the raw smell goes away.
- Add onions and cook until they are translucent.
- Add pepper, coriander, chilly, cumin, turmeric and asafetida powder and stir fry for a minute.
- Add tomato paste and fry for 2 minutes.
- Add mushrooms and salt and cook on high heat for a few minutes until the mushrooms are cooked.
- Add chopped baby Bok choy and cook for 2 minutes.
- Add garam masala
- Turn off the heat and serve hot .
Let us know in the comments how you liked the dish. If you are looking for more vegan recipes, you should check out this one for paleo, vegan energy balls.
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