Last week I made miso sesame glazed eggplant, and T$ (aka Wifey) loved the flavor so much, that I saved the leftover sauce to use for something else this week. I didn't have a solid plan of what to do with it, but when I was at Trader Joe's, getting more almond butter (I love that they have crunchy and creamy options with no salt!), I looked for inspiration find me. Enter: baby bok choy. bok choy vegetarian stir fry

How adorable? I love bok choy. It's technically a cruciferous veggie and relative to the cabbage, but much less bitter than other "greens." Bonus: it has good vitamin A + C! Unfortunately the other Stop & Shop customers in my area don't seem to agree, because they never have bok choy... grr. So I was very excited to see it (in baby form to boot) at TJoe's yesterday. I also grabbed some organic sugar snap peas, pre-marinated baked tofu and frozen quinoa.

Putting it all together was easy when added to a few more things I had at home. I added the leftover sauce to hers right before serving, but not to mine. I wanted to let the clean flavor of the veggies shine.

Yes, I could have made this more home-made, but I had a client meeting last night, so I was slightly short on time. I'm okay with using at-home short cuts. It's all about finding the balance for yourself on a particular day. And last night, this worked perfectly!

vegetarian bok choy stir fry

BOK CHOY STIR FRY Serves 2; easily double-able for family of 4. 30 minutes start to finish.

This recipe step has 2 options, depending on how you like your tofu. I've been extremely picky about it lately (I'm not the model of an "impeccable" vegetarian, but I never claim to be.) If you need it to be fried (me right now), begin at step 1; if you don't, start at step 2.

1 package teriyaki baked organic tofu 10 oz bag of organic sugar snap peas 2 cups broccoli (frozen or fresh) 4 baby bok choy (or 2 biggies), ripped into about big-bite-size pieces 1 cup quinoa 1/2 tsp garlic powder (or 1 small garlic clove) 1/2 Tbl onion powder (or 1/2 small onion) Olive oil Sesame, teriyaki or other asian sauce (optional)

  1. Add about 1 tablespoon of olive oil to pan and turn on stove to medium-high. While the oil is heating, dice tofu into 1/2" chunks; then add to the pan. Fry tofu for about 5-8 minutes, flipping the pieces occasionally until most sides get lightly browned. Put a paper towel over a bowl and put the tofu on it, so the excess oil will drain.
  2. Remove pan from heat and add snap peas and broccoli. Be very careful as oil will splatter if the veggies are wet or frozen. Add the garlic and onion, and return to medium heat, add a few more drops of oil if necessary, and sautée until veggies are bright green and just starting to soften. If you didn't do step 1, add the tofu after about 4 minutes and sautée until warm. 
  3. Add the bok choy, quinoa, and tofu (if you started at step 1) to the pan and mix into broccoli/peas. Sautée for another few minutes - just until bok choy wilts and the tofu and quinoa are hot.
  4. Divide the mixture equally into bowls. Serve with warmed sesame, teriyaki or garlic ginger sauces in mini bowls/ramekins, and your family can choose their own sauce adventure to drizzle on top!

Before you take a bite, take a deep breath and appreciate what you’ve just created, and are about to enjoy!

Talk to me in the comments (up near the blog title): Have you tried bok choy? Did you like it?