AuthorLaure CarterFirst have all your ingredients ready in separate containers. Separate the leaves from the bok choy stem. Slice the stems and chop the leaves separately. Discard the stems of the Shiitake mushrooms and slice the mushrooms. Take the seeds out of the bell pepper and slice it. Julienne the carrots. Slice the onions, chop the garlic and grate the ginger.
Heat the wok on medium heat. Once hot, pour the oil along the sides of the wok. Add the carrots, bell pepper, mushrooms and the bok choy stems and stir. Keep stirring regularly.
Once the vegetables are half way cooked, add the onions, garlic ginger and bok choy leaves. And continue stirring.
When the vegetables are cooked to your desired taste, add the liquid aminos to taste.
Remove stir fry from the heat and serve. Here I served it with polenta slices.
Ingredients
Directions
First have all your ingredients ready in separate containers. Separate the leaves from the bok choy stem. Slice the stems and chop the leaves separately. Discard the stems of the Shiitake mushrooms and slice the mushrooms. Take the seeds out of the bell pepper and slice it. Julienne the carrots. Slice the onions, chop the garlic and grate the ginger.
Heat the wok on medium heat. Once hot, pour the oil along the sides of the wok. Add the carrots, bell pepper, mushrooms and the bok choy stems and stir. Keep stirring regularly.
Once the vegetables are half way cooked, add the onions, garlic ginger and bok choy leaves. And continue stirring.
When the vegetables are cooked to your desired taste, add the liquid aminos to taste.
Remove stir fry from the heat and serve. Here I served it with polenta slices.
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