For this month of VeganMoFo, The “V” Word is celebrating the delicious world of Vegan food with the other 25 letters of the alphabet.
Today is the letter “B” which stands for Baby Bok Choy and Mushroom Fried Rice, a healthy and hearty favorite amped up with two of my favorite vegetables.
When you think of Chinese food, what dish could be more classic than fried rice? But if you get it at a Chinese restaurant, you have to make sure there are no eggs in it. Then you have to wonder about sodium, MSG, sugar and of course, you aren’t going to get it gluten-free at a restaurant. That’s why it’s better to make it yourself; then you know exactly what you’re eating.
Baby bok choy is one of my very favorite vegetables. The first time I ever saw them, I thought they were the cutest little things ever. I don’t even want regular bok choy, not if I can get the baby ones. With the baby bok choy, you get a better stem to leaf ratio which is great because both parts are delicious – crunchy stems and wilted leaves – it’s like two veggies in one.
You can use whichever kind of mushrooms you have on hand or that you like best – white, cremini, portobello, oyster, shitake or a combo. In fact, use whichever veggies float your boat. This is totally a make-it-your-own kind of recipe. I chose to keep this simple with just the two vegetables plus some scallions. Gluten-free tamari makes this ideal for those avoiding gluten but if that’s not you, use whatever soy sauce or tamari you like.
Crispy fried rice, crunchy bok choy and creamy mushrooms come together with fragrant and flavorful garlic, ginger and chile pepper to make an easy, comforting meal that is ready to eat long before the take-out would be delivered. For extra fun, serve it in take-out containers with chop sticks and maybe, fortune cookies that say “Go Vegan”…in bed 🙂
Baby Bok Choy and Mushroom Fried Rice
1 Tbs. peanut oil
2 garlic cloves, minced
1 Tbs. fresh ginger, grated
A pinch of red pepper flakes or 1 fresh red chile, minced
3 scallions, chopped
8 oz. mushrooms, sliced or chopped
4 baby bok choy, stems chopped, leaves, chopped and reserved
2 Tbs. gluten-free tamari
2 cups cooked brown rice
Toasted sesame oil, for garnish
Scallion greens, chopped, for garnish (optional)
In a skillet, heat the peanut oil over medium-high heat. Add the garlic, ginger and red pepper flakes or chile pepper and sauté until fragrant, about 2 minutes. Add in the scallions and stir.
Add the mushrooms and cook until browned, about 4 minutes. Add the bok choy stems and cook for 2 minutes. Stir in the tamari to coat the vegetables. Add the rice to the skillet, mix it into the vegetables and pat it down with a spatula. Let cook until the rice gets a bit crispy, about 4-5 minutes.
When the rice is to your liking, mix in the boy choy leaves. Remove from the heat. Garnish with a drizzle of toasted sesame oil and scallion greens. Serve while hot.
“B” is for Baby Bok Choy and Mushroom Fried Rice. For another “B” word, check out my Banana Beignets.
The “V” Word: Say it. Eat it. Live it.