Bok Choy & Baby Broccoli Stir-Fry with soya chunks
This Bok Choy & Baby Broccoli Stir-Fry with soya chunks is a flavorful, nutrient-packed dish combining crisp-tender vegetables with the rich umami of soy sauce or tamari. The dish is vegan-friendly and packed with plant-based protein from the soya chunks, making it a great choice for a balanced meal. The optional mushrooms add an earthy depth to the dish, while sesame oil provides a nutty aroma.
Nutrition Facts
Per serving
Energy
100 kcal
Protein
11 g
Carbs
10 g
Fat
3 g
Fiber
5 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)
Soya chunks (Nutrela)
0.25 cup (50g)
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.
Soya Chunks:
- Boil soya chunks in water for 5-7 minutes until soft. Drain and rinse under cold water.
- Squeeze out excess water and keep aside.
Cooking Steps
Heat oil in a large pan or wok over medium heat.
Add grated ginger and minced garlic. Sauté for about 30 seconds until aromatic.
Add baby broccoli and stir-fry for 2 minutes.
Add the soaked and prepared soya chunks to the pan. Stir well.
Toss in bok choy and mushrooms. Stir-fry for another 3–5 minutes until the vegetables are tender but still crisp.
Drizzle soy sauce over the vegetables and mix well. Cover the pan with a lid and steam for 1–2 minutes.
Taste and adjust seasoning.
Serve hot.