Busy Night Stir Fry
Yield:
2 servings
Prep Time:
12 minutes
Cook Time:
15 minutes
Total Time:
27 minutes
Ingredients
- SPICY SESAME SAUCE:
- 1/4 cup red miso
- 3 Tbsp water
- 2 Tbsp low-sodium Tamari sauce
- 2 Tbsp mirin
- 1 Tbsp sesame oil
- 1 Tbsp grated fresh ginger
- 1 garlic clove, minced
- Pinch red chile flakes
- STIR FRY
- 2 medium eggplants
- 2 small zucchinis
- 6 heads baby bok choy
- 1 bunch green onions
- 1 large yellow onion, peeled and cut into strips
- 2 carrots, sliced on the diagonal
- 1 cup sliced mushrooms, an assortment will work nicely
- 8 ounces cooked chicken breast, sliced into ribbons
- 2 Tbsp extra virgin olive oil
- 2 cups cooked brown rice
Instructions
- Place all sauce ingredients together in a small Mason jar and shake well. Set aside.
- Prepare vegetables: slice zucchini and eggplant into diagonal, half moons, remove strings from snow peas, chop bok choy and rinse well and drain, slice green onions into 1” pieces.
- Heat wok over medium high heat. Add oil. Add eggplant, onion, carrots, zucchini, mushrooms and snow peas and cook to crisp tender. Add water or stock to keep the vegetables from sticking to the pan.
- Add bok choy, green onions, cooked chicken breast and Spicy Sesame Sauce to the pan and toss to coat vegetables.
- Cover and let simmer over low heat until greens wilt.
- Place 1/2 cup cooked brown rice in bowl and top with vegetable mixture.
- Garnish with sesame seeds and more chopped green onions, if desired.
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