Bok Choy Bell Pepper Stir-Fry

After last weeks lamington excess, I thought perhaps a nice vegetable dish was in order.

  • 1 small head of bok choy (1 pound), thinly sliced
  • 2 large red bell peppers (1 pound), thinly sliced
  • 1 8-ounce can sliced bamboo shoots, rinsed and drained
  • 4 cloves of garlic, minced
  • 1 knob of ginger (1-inch cubed), minced
  • 2 green onions or scallions, sliced
  • sea salt
  • 1 1/2 teaspoons peanut oil
  • 1 teaspoon toasted sesame seed oil

  1. Heat a wok or large skillet over high heat. Add 1/2 teaspoon peanut oil. Once hot, add the bell peppers and a pinch of salt. Cook 3-4 minutes, until peppers have lightened in color and are just beginning to sear. Remove from pan and set aside.
  2. Add another 1/2 teaspoon of peanut oil to the wok. Add the bok choy and a pinch of salt. Cook 4-5 minutes, until beginning to brown. Remove from pan and set aside.
  3. Add 1/2 teaspoon peanut oil to the wok. Add the garlic, ginger, and green onions. Cook half a minute, until fragrant. Add the bamboo shoots. Cook about 1 minute, until heated through. Add the bell peppers and bok choy back to the pan. Season with another pinch of salt and the toasted sesame seed oil. Stir well and allow everything to heat though, 1-2 minutes. Remove from pan and serve.

(Serves 3-4)

While it’d be a bit more work, the bok choy could be cooked in two batches, which would allow more searing instead of steaming.

Toasted sesame seed oil can be rather overpowering. Use more or less to taste, but be aware that a little goes a long way.

I’m also sharing this recipe in Slightly Indulgent Tuesday, the Hearth and Soul HopFat Tuesday, Allergy-Free Wednesday, Whole Food Wednesday, Full Plate Thursday, and Wellness Weekends.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. I bought a huge batch of bok choy and Joshua and I have been debating how to use it. This sounds perfect.

  2. Your stir fry looks delicious. It’s got a great balance of flavours and we love bok choy so it’s perfect for my family. Thank you for sharing this post with the Hearth and Soul hop.

  3. Hi Kalinda,
    I just love Bok Choy, I tried growing some last year, but it didn’t mature, so I will try again this year, maybe it won’t be so hot. This is a great recipe that I will sure try. Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. This looks wonderful! Thanks for sharing at allergy free Wednesdays. Looking forward to seeing you again next week.

  5. Your stir-fry is so lovely! I don’t think I have ever cooked with bamboo shoots before… adding it to my must-try list. What a tasty combination of veggies.

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