Bok Choy Stir-Fry with Canadian Bacon
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 448 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 16 milligrams
- Sodium
- 1016 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 7 grams
- Protein
- 17 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
- 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.
- 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.