Bok Choy & Baby Broccoli Stir-Fry
This Bok Choy & Baby Broccoli Stir-Fry is a nutrient-rich, quick, and easy recipe that combines the natural flavors of fresh vegetables with the aromatic essence of ginger, garlic, and soy sauce. Perfect as a side dish or a light main course, this stir-fry is packed with vitamins, minerals, and antioxidants.
Nutrition Facts
Per serving
Energy
64 kcal
Protein
3 g
Carbs
7 g
Fat
4 g
Fiber
3 g
Ingredients
Bok Choy
200 gms (200g)
Button Mushroom
50 gm (50g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Ginger, fresh
1 tsp grated (2g)
Soy sauce
1 tsp (5g)
Baby Broccoli
100 gms (100g)
Instructions
Preparation
Wash and pat dry the bok choy, baby broccoli, and mushrooms.
Chop the bok choy into bite-sized pieces, cut baby broccoli into 2-inch pieces, and slice mushrooms thinly.
Cooking Steps
Heat oil in a wok over medium heat.
Add minced garlic and grated ginger to the pan. Sauté for about 30 seconds until fragrant.
Add baby broccoli to the pan and stir-fry for about 2 minutes.
Add bok choy and sliced mushrooms. Stir-fry for another 3–5 minutes until the veggies are tender but still crisp.
Add soy sauce, mix well, and cover the pan for 1–2 minutes to allow the flavors to meld and the vegetables to cook just right.
Serve hot.