My 1st official Vegan Recipe on The Nerding Curve: Sesame Bok Choy Stir Fry
Most people that have eaten at my house would tell you that I am a good cook.
I cook for us all the time.
I love our kitchen.
I love our beautiful stainless steel pots and pans.
I love our high quality J.A. Henckels knives.
Unfortunately, I’ve also discovered that I HATE writing recipe style blog posts.
Maybe it’s because I haven’t gotten used to the format for setting up the post.
Maybe it’s because the pictures that we take in our kitchen are either pretty good or completely awful.
Or maybe it’s because when I am hungry and cooking, I don’t want to take pictures of myself cutting every single vegetable and garlic clove.
Last night for example, I was trying so hard to photograph the “right” things while putting together a very simple stir fry that I DECIMATED some baby bok choy in my wok. Not overcooked slightly, not burned, but wilted to the point that I think my bok choy cried while the mini sweet peppers laughed at it. (After all, they stayed nice and crispy in the wok.)
Besides the small issue of vegetable bullying, I really do want this to work because I feel like my blog would benefit from sharing these awesome Vegan recipes.
So it’s back to the drawing board, or should I say recipe board for my husband and I.
In the meantime however, I did come up with a simple Stir Fry recipe that we managed to put together before my HANGER threatened to take down the entire family!
Vegan Sesame Bok Choy Stir Fry
Serves 2-4 people (depending on how hungry or HANGRY you are. LOL)
Prep Time: 5-10 minutes
Cooking Time: 6-8 minutes
Total Time: Approximately 20 minutes (not bad at all)
1/2 a package of Pad Thai Noodles (We used Manitou. They are gluten free and Vegan.)
3-4 baby Bok Choys
1-2 stalks of Green Onion
3 cloves of Garlic
2 tbsp. of fresh Ginger
2 tbsp. of Soy Sauce
2 tbsp. of Organic Maple Syrup
1 tsp. of Sesame Oil
1/4 tsp. or less of Crushed Red Pepper
1 tsp. of Sesame Seeds (optional and for garnish, but they taste good and make the pictures look fancy.)
- The first thing I always do is get my water on the stove for the noodles because getting the water to a boil is going to take the most time in this recipe. Follow the directions on the package for cooking your Asian noodles.
2. Rinse your Bok Choy and chop it all up. Put it into a bowl and set aside.
3. Rinse and chop your Green Onions. For this dish, I like to slice them slightly on a bias so you get a nice, thin slice. Put them in a separate small bowl and set aside.
4. Grate your ginger and finely chop your garlic cloves. Put them in a bowl together and set aside. This will be your sauce bowl.
5. This is a good time to heat up your Wok on Medium heat so it is ready to go.
6. Now it’s time to make that yummy sauce! Combine the soy sauce, maple syrup, sesame oil, crushed red chili flakes (just a pinch if you don’t like spice,) with your ginger and garlic. Whisk everything together.
7. Don’t forget to add your noodles to the water at some point! Our Manitou Pad Thai noodles take 5-6 minutes to cook and then have to be drained and rinsed immediately under cool water to stop cooking. Once your water starts boiling, put those noodles in but keep track of the time.
8. Now it’s time to Wok! Pour your sauce into the hot Wok and let cook slightly for about 2 minutes. Next, add in your Bok Choy and the Green Onions. Mix them well to coat them with the sauce and let those cook down for another 2 minutes.
9. Finally, it’s time to put it all together and finish this dinner! Turn the heat down to low and pour in your cooked noodles. Toss together and let cook an additional 2-3 minutes.
10. My favorite step: plating and eating!! Don’t forget your Sesame seeds for garnish.
I would love to know how this recipe goes for you! Please leave your feedback in the comments below.