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Stir-Fry Bok Choy with Red Pepper and Broccoli
Our Stir-Fry Bok Choy with Red Pepper and Broccoli is simple and delicious. A simple sauce of garlic, fresh ginger, and soy sauce adds fantastic flavor to this easy vegetable side dish.
Ingredients
1-2 pounds Bok Choy (about 4-8 cups depending on size of head)
1 pound broccoli
1/2 cup water
1 large red bell pepper cut into short thick strips
2 tablespoons canola oil
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, grated fine (to a paste consistency)
3 tablespoons soy sauce
Instructions
- Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
- Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
- In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
- Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
- Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
- Add soy sauce, toss and serve.
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Notes
*Use a ginger grater or a fine grater or rasp to get the ginger to a fine paste.
**The broccoli should still be vibrant green. If it turns to a dull green, they are overcooked.
