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This is a simple and delicious stir-fry! Other vegetables can be added or replaced to your liking.

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Yields1 Serving

Ingredients

 3 tbsp Peanut Oil or Olive Oil
 3 Scallions sliced
 2 Garlic Cloves cut into slivers
 1 Inch Cube Fresh Ginger cut into slivers
 1 Carrot cut into sticks
  cup Bean Sprouts
 7 oz Bok Choy shredded
 ½ cup Unsalted Cashew Nuts or Halved Almonds
For the Sauce
 3 tbsp Light Soy Sauce
 2 tbsp Dry Sherry
 1 tbsp Sesame Oil
  cup Cold Water
 1 tsp Cornstarch
 1 tsp Honey
 Freshly Ground Black Pepper

Directions

1

Heat the oil in a large wok and stir-fry the onions, garlic, ginger, and carrot for 2 minutes. Add the bean sprouts and fry for another 2 minutes, stirring and tossing ingredients together.

2

Add the bok choy and nuts and stir-fry until the cabbage leaves are just wilting. Quickly mix all the sauce ingredients together in a bowl and pour them into the wok, stirring immediately.

3

The vegetables will be coated in a thin glossy sauce. Season and serve as soon as possible.

Ingredients

 3 tbsp Peanut Oil or Olive Oil
 3 Scallions sliced
 2 Garlic Cloves cut into slivers
 1 Inch Cube Fresh Ginger cut into slivers
 1 Carrot cut into sticks
  cup Bean Sprouts
 7 oz Bok Choy shredded
 ½ cup Unsalted Cashew Nuts or Halved Almonds
For the Sauce
 3 tbsp Light Soy Sauce
 2 tbsp Dry Sherry
 1 tbsp Sesame Oil
  cup Cold Water
 1 tsp Cornstarch
 1 tsp Honey
 Freshly Ground Black Pepper

Directions

1

Heat the oil in a large wok and stir-fry the onions, garlic, ginger, and carrot for 2 minutes. Add the bean sprouts and fry for another 2 minutes, stirring and tossing ingredients together.

2

Add the bok choy and nuts and stir-fry until the cabbage leaves are just wilting. Quickly mix all the sauce ingredients together in a bowl and pour them into the wok, stirring immediately.

3

The vegetables will be coated in a thin glossy sauce. Season and serve as soon as possible.

Bean Sprouts and Bok Choy