Creamy Vegan Mushroom Bok Choy Stir Fry

Pseudo-asian-concoction of the day 🙂  I have so many asian crave foods I’m working on replicating in my very caucasian-but-wannabe-asian kitchen.  Hey, at least we got a rice cooker!!  My guy was raised on rice and doesn’t go a meal without it; I’m in!  We ate this along with some other leftovers tonight, but if I was cooking for me, I’d eat this whole recipe on some brown rice and call it a MEAL!

You need: 

1 large stalk bok choy, cleaned and chopped, greens separated from white stalks

About 3-4oz mushroom of choice (I used an assortment)

1 large clove garlic

1 drizzle sesame oil

about 1/2 tbs liquid aminos

1/2 cup low fat soy milk

1 generous dash crushed red pepper

Saute mushrooms and white stalks of bok choy in sesame oil, then add liquid aminos and garlic. Saute for a few more minutes, then add soy milk and crushed red pepper. Simmer until stalks reach desired level of tenderness, then add greens of bok choy, simmering until just wilted. Remove from heat and serve over brown rice!! YUM !



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