Bok Choy Stir Fry {meatless recipe}

This summer I have been cooking an obscene amount of bok choy. I was first introduced to it as a veggie option years ago but hadn’t really done much with it since. To be honest it was a food I had no idea how to prepare myself so that basically eliminated me from buying it. Then thanks to our Blue Apron box I was reintroduced and given a great recipe for how to cook it. And since I felt like I had a firm understanding of how it was supposed to be prepared I started experimenting with other ways to eat it. Since then this crispy vegetable has been in almost every meal I’ve made this summer.

Bok Choy Stir Fry 2

This also gave me an opportunity to use my instant pot. While I used in ALL the time when we first got it last year, I’m finding I use it less and less currently. I’ve tried a few epic fail Pinterest recipes and was a little discouraged from trying anything new. Plus I’m rarely in need of a quick cook in the nicer weather. We tend to eat more fresh foods which don’t require the contraption. I’m sure once snow flies I’ll be back to using it more regularly…and hit me up with good recipes if you have them!

Bok Choy

We grill out a ton now, especially since Troy’s been getting all crazy with smokers and grills! I seriously think we own 3 grills at this point. It’s becoming a problem. Last weekend he even created a charcoal grill breakfast! I’m not complaining since it’s less for me to cook, but maybe we need fewer grills.

Picture of Charcoal grills with wood chips

So the good part about this recipe is I finally pulled out my instant pot to make the rice. It’s a quick 4-minute adventure that always produces a great not overdone rice perfect for stir fry yumminess.

I put in one cup of rice to a 1/2 cup of water with some salt and a 1/2 cup of chicken stock and cook on Manual for 8 minutes and BOOM rice!

Instant Pot

For my Bok Choy Stir Fry, I use tons of fresh sweet peppers (multi-color for looks of course) baby bok choy, ginger, onions and fresh basil from our garden.

Bok Choy Stir Fry:

Ingredients:

4 baby bok choy cut into 1-inch pieces
2 sweet peppers sliced
1/2 white onion sliced
2 tablespoons ginger shredded
2 tablespoons of minced garlic
a handful of fresh basil
3 tablespoons coconut aminos
2 tablespoons of Ponzu Sauce ( I bought this it’s basically a lemon soy sauce)
1 tablespoon olive oil
white rice prepared

Directions:

After chopping your veggies up and preparing your rice (I used the instant pot, you can stove top it or instant rice if you prefer) add olive oil to a pan on medium to high heat. Add minced garlic and ginger to the pan until aromatic.
Then add your bok choy, peppers, onions and half of your basil.
Cook for 2 minutes then add your coconut aminos and ponzu sauce. Cook for one more minute and remove from heat.
In a bowl add rice and a good size helping of the stir fry veggies, top with the leftover fresh basil and serve!

BokChoy Summer Stir Fry

I love this recipe, with the instant pot it only takes a few minutes from start to finish to prepare and even when my kids don’t love the veggie mix I know they will eat the rice!

This recipe isn’t Whole30 approved clearly the rice and ponzu sauce aren’t approved menu items but with some simple tweeks you can create this recipe to your dietary delight.

Peppers and Bok Choy Stir Fry