Bok choy broccoli daikon mushroom stir fry vegan recipe is a delight to satisfy any Chinese food lover’s taste. We prepare the bok choy broccoli daikon mushroom stir fry in our stainless steel electric wok, which allows us to make enough to make 8 hearty servings over a bed of brown rice, as shown in the photo. The leftovers are great, too, which allows us not to have to cook a meal ever day.
Bok Choy Broccoli Daikon Mushroom Stir Fry Ingredients:
4 lbs. Bok Choy
2 lbs. Onions
1 lb. Broccoli, florets
1 lb. Daikon
1 lb. Carrots
1 lb. Mushrooms
1 lb. Peppers, green bell
4 Celery, large ribs
3-4 cloves Garlic (optional)
3 tbsp. Corn Starch
1 tbsp. Ginger, ground
1/4 cup Sesame Seeds
1/4 cup Bragg Aminos or Soy Sauce
4-5 Dates, pitted
1 Chipotle Pepper*
3 cups Brown Rice cooked in 6 cups Water
*Instead of the Chipotle pepper, a little hot sauce (to taste) and a couple drops of smoke flavor can be used.
Bok Choy Broccoli Daikon Mushroom Stir Fry Cooking Utensils:
Begin by placing the rice pot on the stovetop with the water, and bring to a boil.
While the water is heating, wash and clean the fresh veggies, remove the seeds and stem from the peppers, and peel the onions, carrots, daikon and garlic.
When the rice water begins to boil, reduce the heat to simmer, add the rice, cover the pot, and simmer until all the water is absorbed into the rice; then turn off the heat.
Cut the veggies into bite-sized pieces, place in the wok, crush the garlic and add to the wok, add the ginger, and a little water (1/4 cup) to keep the veggies from burning. We also like to cut the celery and any broccoli stems into julienne strips.
In the container of a high speed blender, place 1 cup water, chipotle pepper or hot sauce and smoke flavor, dates, corn starch, sesame seeds, and the Braggs aminos or soy sauce. Cover the container, and run the blender at high speed until the contents are smooth.
Stir-fry the veggies until they become tender, but still retain some of their crunchiness.
If there is liquid in the bottom of the wok, add 1/2 additional tablespoon of cornstarch to the blender for each estimated cup of liquid in the bottom of the wok, and blend in.
Lower the heat of the wok to simmer, and add the contents of the blender; continue stir-frying until the sauce thickens, then turn off the heat.
Serve over a bed of brown rice and enjoy.
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