Tag: bok choy

Roasted Sweet Potato, Shrimp and Greens Stir Fry

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This stir fry was inspired by some purple sticky rice I came across at an international grocery store, and I love how the orange sweet potato, two types of greens, and red radishes turn this into a colorful dish that is as delicious as it looks. If you can’t find purple sticky rice, forbidden or brown rice are great alternatives. While the list of ingredients and steps look long, this is a really easy meal to make and you likely have some of these ingredients on-hand in your kitchen. If you are lucky enough to have leftovers, this stir fry is great for breakfast topped with a fried egg. 

Ingredients:
1 cup purple sticky rice
1¼ cup water
3 teaspoons coconut oil, divided
1 large sweet potato, peeled and diced
2 teaspoons olive oil
6 radishes
2 cloves garlic, minced
2 baby Bok Choy, chopped
5 ounces baby spinach
½ pound raw shrimp, peeled and deveined

Sauce Ingredients:
2 teaspoons tahini
2 teaspoons chili garlic sauce
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
½ cup and 2 tablespoons light coconut milk

Directions:

  1. Combine rice, water and 1 teaspoon coconut oil in a rice cooker and cook for 50 minutes.
  2. Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and arrange in a single layer. Roast for 20 to 25 minutes, flipping with a spatula halfway through cooking. 
  3. Cut radishes julienne style, like thin matchsticks and set aside.
  4. In a small bowl, whisk together sauce ingredients and set aside.
  5. In a large wok or skillet over medium-high heat, add remaining two teaspoons coconut oil and heat until melted. Add garlic and cook for one minute, until fragrant.
  6. Add Bok Choy and spinach, stirring for 3 to 4 minutes, until tender and wilted. Push vegetables to the side of the wok or skillet, and add shrimp and sauce in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
  7. Add roasted sweet potatoes, and stir to combine shrimp, vegetables and sauce, cooking for another minute.

Servings: 4

Shrimp and Vegetable Stir Fry

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In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table with my easy stir fry recipe. Earthy mushrooms compliment the asian greens and kohlrabi in this low-sodium meal. For a vegetarian version, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.

Ingredients:
1 medium kohlrabi bulb with leaves attached
1 medium or two small bok choy
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3.5 ounces oyster mushrooms, sliced
8 ounces raw shrimp, defrosted if frozen
2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce
Brown rice, prepared

Directions:

  1. Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy, separating the light green stems from the darker top leaves. Set vegetables aside.
  2. Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant. Add kohlrabi bulb and bok choy stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
  3. Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
  4. Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.

Servings: 2

FIVE-MINUTE BREAKFAST BOK CHOY

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Vegetables are my favorite thing to eat for breakfast after my morning workout, and I love making fast meals like this one to fuel up for the day. Bok choy has a light and refreshing taste with leaves similar to spinach and stems like a cross between cabbage and iceberg lettuce. This superfood is super delicious and tastes excellent with brown rice, Asian flavors and fried eggs. Move over cereal, breakfast just got a lot more interesting. Go ahead and give veggies a try for your morning meal.

Ingredients:
2 baby bok choy bunches or 1 medium bunch bok choy
2 teaspoons coconut oil
1 teaspoon Chinese five-spice powder
1 cup cooked brown rice
1 tablespoon low-sodium soy sauce
2 eggs

Directions:

  1. Separate white stalks from bok choy and dice. Coarsely chop green bok choy leaves.
  2. In a large skillet or wok, heat coconut oil. Add bok choy and Chinese five-spice powder and sauté until stems are soft and leaves are wilted, about 4 minutes.
  3. Meanwhile, in a small non-stick skillet, fry two eggs.
  4. Add brown rice and soy sauce to bok choy and stir to combine, cooking for another minute. Serve eggs over bok choy rice mixture.

Servings: 2