This is a simple dish that can be easily varied for personal taste. Pictured above, I used baby Bok Choy, Portobello mushrooms, onion, garlic, and baby corn. I also added cashews. Other options would be Napa Asian cabbage, water chestnuts, green onion, red-yellow-green bell peppers, little bamboo slices, etc. Options are endless!
In a wok or large pan, saute onion and garlic in 3 Tbsp. veggie broth for approximately 3-4 minutes.
Add baby Bok Choy and another 3 Tbsp. veggie broth. Cover and cook on medium heat for about 5-7 minutes.
Add Asian sauce (recipe below) and all other veggies. Cook approximately 5-7 minutes, UNcovered until the sauce has thickened and veggies are done. They are best if not cooked too long, leaving a little crunch.
Serve over noodles (I like rice noodles) or rice.
Asian Sauce
Whisk all sauce ingredients together in a medium bowl. Adjust ingredients to your taste.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Other add-in options for this recipe would be Napa Asian cabbage, water chestnuts, green onion, red-yellow-green bell peppers, little bamboo slices, etc. Options are endless!