Bok Choy Rice Bowl

March 12, 2012

This may sound odd – an Asian style stir fry topped with tahini sauce – but the combination of flavors is delicious. Once the vegetables are prepped and the sauce is made, this dish comes together very quickly. For even quicker preparation, make the tahini sauce ahead of time and purchase precooked frozen microwavable rice, available at many natural foods stores and Trader Joe’s.

This stir fry is loaded with fresh, beautiful bok choy.
fresh bok choy

The freshly prepared vegetables, ready to cook.
fresh stir fry veggies

The completed stir fry, over steamed rice, topped with tahini sauce.

Bok Choy Rice Bowl
2 tablespoons olive oil
3 small heads bok choy
1 cup sliced mushrooms
2 cups mung bean sprouts
2 cups baby spinach leaves
1/2 red bell pepper, sliced
1 carrot, grated
1 cup canned drained garbanzo beans, or raw cashews
2 tablespoons soy sauce
1 clove garlic, minced
1/2  teaspoon ground ginger
1/2  teaspoon salt
4 cups cooked brown basmati rice

Heat olive oil in wok or large skillet over high heat. Add all ingredients except rice. Cook and stir for 3-4 minutes, until vegetables are just wilted and still tender-crisp.

Serve over rice, topped with Tahini Sauce.

Serves 4.

Tahini Sauce
2 cloves garlic
1/2  cup parsley leaves
1/2  cup sesame tahini
1/4 cup cooked garbanzo beans
2 tablespoons lemon juice
2/3 cup water
1/4 teaspoon salt

Place all ingredients in blender and blend until smooth, about 1-2 minutes.

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