The bok choy’s leafy greens & crunchy stalks add nice texture to this satisfying Asian inspired dish. You will be surprised at how much you like the pickled radish 🙂
Savory Asian Veggie Bowl
This aromatic, Asian-inspired healthy vegan dish is now a family staple. My simple version of a vegan vegetable stir fry is so delicious, you will undoubtedly add it to your dinner rotation. It is a healthy vegan rice recipe with a complex flavor profile. The peanuts and radishes bring a delightful crunch! The bok choy's leafy greens & crisp stalks add nice texture to this satisfying dish. You will be surprised at how much you like the pickled radish - their bright color and tangy flavor add an unexpected zing!
In a medium pan, cook brown rice per directions on package
Wash and dry all vegetables.
Separate bok choy leaves from their stems. Slice the stems into thin pieces.
Thinly slice radishes.
Cut mushrooms into quarters
In a small bowl, pickle radishes by combining them with the vinegar and a pinch of salt for at least 15 minutes
Heat 3 TBSP of vegetable broth in a large, non-stick pan over medium-high heat. Add garlic. Cook, stirring occasionally, until starting to brown, 1-2 minutes. (Don't allow garlic to scorch or you will have to start over) Add mushrooms and cook, tossing, until softened and slightly caramelized, about 5 minutes.
Add bok choy stems and cook until tender, about 3 minutes. Add bok choy leaves, soy sauce and sesame oil. Toss to coat entire mixture. Cook until bok choy leaves are just wilted, about 2 minutes.
Divide the rice into 4 portions. Top with mushroom and bok choy mixture. Garnish with pickled radishes and peanuts (you can chop the peanuts into pieces if you prefer)