Bok Choy & Veggie Rice Bowl

I’ve never eaten, or cooked with Bok Choy before. So, when I got a big head of it in my Bountiful Basket last weekend I was excited to give it a try.  I decided to add it to my usual stir-fry recipe and the result was pretty delicious. I had a huge smile on my face when both of my older kids asked for a second helping.

{makes about 8 – 1 cup servings}

6 cups cooked whole grain rice

2 tablespoons unrefined coconut oil

1 bok choy, thinly sliced

1 red pepper, thinly sliced

1 small bunch of scallions, chopped into 3 inch lengths

1/2 cup shredded carrots

a handfull of snow peas

2 large cloves of garlic, finely chopped

juice of 2-3 oranges (1/2 cup)

1/4 cup soy sauce

1/4 cup low sodium chicken stock

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

Heat the coconut oil in a large skillet or wok, over high heat. Add bok choy, pepper, scallions, carrots and snow peas and stir-fry for 5 minutes. Add the garlic and stir-fry for 1 more minute.

In a small bowl, whisk together the orange juice, soy sauce, chicken stock, sesame oil and cornstarch. Add the sauce to the veggies and cook for another minute to thicken. Toss the rice with the veggies and sauce. Enjoy!

{serving size = 1 cup – recipe makes 8 servings}

230 calories, 6g fat, 39g carbs, 4g fiber, 5.4g protein