Bok Choy Stir-Fry with Canadian Bacon

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 tablespoons low-sodium soy sauce

1 teaspoon Sriracha, sambal oelek or other Asian chile sauce

1 teaspoon sugar

1/4 cup vegetable oil

6 ounces Canadian bacon, cut into 1/2-inch pieces

10 ounces shiitake mushrooms, stemmed and sliced

Kosher salt

1 red bell pepper, chopped

1 red onion, chopped

2 cloves garlic, minced

6 heads baby bok choy, trimmed and chopped

4 cups cooked brown rice, for serving


  1. Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
  2. Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
  3. Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.