Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mushroom Bok Choy Breakfast Stirfry ~ Sumptuous Spoonfuls #healthy #breakfast #recipe

Mushroom Bok Choy Breakfast Stirfry

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: About 4 servings 1x

Ingredients

Scale

Stir-fry Sauce:

  • 1/4 cup soy sauce
  • 24 cloves garlic, peeled & chopped
  • 1 Tablespoon fresh ginger root, peeled and chopped or grated
  • 1 Tablespoon honey
  • 1 teaspoon sesame oil
  • 1/4 cup white wine + 1 cup water (or 1 1/4 cups water)
  • 1 Tablespoon rice or cider vinegar
  • 3 Tablespoons cornstarch

For the stir-fry:

  • 7 stalks of bok choy (about 3 cups stalk + 2 cups greens)
  • 1 teaspoon sesame oil
  • 1/2 a large yellow onion
  • 1/2 cup chopped, peeled carrots
  • 8 oz. sliced mushrooms
  • Salt & pepper

For the top: 1 egg per person, sunny side up or over easy


Instructions

  1. Prepare the stir fry sauce by mixing up all the ingredients except the cornstarch in a small mixing bowl. Whisk in the cornstarch and set aside.
  2. Cut the greens off the bok choy and chop. Set aside. Chop up the stalks.
  3. Heat a wok or large saute pan over medium-high heat. Add the oil, bok choy stalks, onion, and carrots. Stir and cook for a few minutes or until the onion turns translucent. Add the mushrooms and continue stirring and cooking. Sprinkle with salt & pepper. Whisk the stir-fry sauce to mix up the cornstarch that settled at the bottom, then stir in 3/4 cup of the stir fry sauce, reduce the heat to medium. Stir and cook for a few minutes longer till the sauce starts to thicken. Stir in the greens. Remove from heat.
  4. Cook the eggs. To serve, top each stirfry helping with an egg and a piece of toast on the side to sop up all the yummy juices. (Save the rest of the stir-fry sauce in an airtight bottle in the fridge for another stirfry. Make sure you shake it up well before you use it … the cornstarch tends to settle.)

Notes

If any of your eaters are gluten-sensitive, make sure you use gluten free spices and soy sauce.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.