Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Baby Bok Choy Stir Fry with Quinoa

Baby Bok Choy Stir Fry with Quinoa

Ok, so you skipped the gym today, or a few days, you are feeling a bit guilty and you don't want to pack up on calories that you won't be burning anytime soon? 

I've been there many times, I used to beat myself about it but now I've come to peace with the idea of, well, life happening, so instead of dwelling on it I try to make other adjustment through out the day to compensate. 

Things as little as parking the car a couple of blocks away from the store to get a few extra steps in, using stairs instead of elevators, stretching or doing a 1 minute workout at home, either before or after work, will help a lot in keeping those calories at bay. 

Of course, adjusting what we eat is absolutely necessary, and that is why I came up with this recipe that is low in calories and carbs yet packed with nutrients and super tasty. 

We are making a Baby Bok Choy Stir fry that is incredibly easy to prepare but it's also full of flavour and it will keep you well nourished and satiated until your next meal. To make this happen we are mixing a bunch of vegetables with the bok choy to make the stir fry and serving it alongside quinoa. 

I wanted to use baby bok choy for this recipe to mix it up and leave the spinach alone for a little while. We know leafy-greens are much needed vegetables in our diets so including bok choy in your meals is a great way to keep it interesting and not end up eating the same vegetables over and over, it can get boring!

Bok choy, also known as Chinese cabbage is one of the most nutrient dense plants in the world, it's loaded with antioxidants, fiber Calcium, Iron, Phosphorus, Potassium, Vitamins C, A, K and B6 among several others.

It is very low on carbs and fats, and it has practically no calories, so it's quite easy to include in many recipes. It also helps boost circulation, have a faster healing process, prevents chronic disease, boosts the immune system, it lowers your blood pressure and improves cardiovascular health. 

So many benefits in one single plant!! 

No wonder it’s so popular in Asia, where it is originally from. It is only in recent years that has made its way to western countries where it has gained a lot of popularity as well, and it's becoming a lot easier to find at the grocery store or the local market since it's widely grown in places like northern Europe, USA and Australia so there's no need to import it. 

If you haven't, give bok choy a try and take advantage of all the benefits it has to offer, it will be a life saver when you need a meal that will keep those calories low and your taste buds happy!

Ingredients
7
Prep time
10 minutes
Total time
Category:
Serves: 2
Allergens: Corn, Quinoa, Soy

Ingredients

For the quinoa

  • 12 cup quinoa
  • 1 cup water

For the stir fry

  • 3 oz baby corn (julienned)
  • 2 oz carrot (julienned)
  • 5 oz chinese cabbage (separate leaves)
  • 1 inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 1 tablespoon toasted sesame oil

For the sauce

  • 1 tbsp dark soy sauce
  • 2 tbsps soy sauce

Directions

  1. Tip the quinoa into a pan add the double amount of water and bring to a boil. Simmer for about 20 minutes or until the water is completely absorbed.
  2. Heat the oil in a big frying pan, cook the garlic and ginger for 30 seconds.
  3. Add the vegetables and stir-fry for around 7 minutes.
  4. Pour in the sauce and continue to fry for another 2-3 minutes, stir occasionally.
  5. Serve the stir fried vegetables with a side of quinoa, adjust the taste and enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with shopping lists and nutritional information.

Find Out More!