Ingredients
Directions
Make the sauce: Combine all ingredients in a small bowl. Mix until the sriracha or chili paste (if using) is dissolved. Set aside.
Chop the bok choy: First, cut the white portion away from the green leaves. Chop the white portion and set aside. Chop the greens and set aside separately (they’ll be added after the white portion is cooked).
Heat a large stovetop pan over medium heat. Add the white portion of the bok choy. Cook for 4–5 minutes until lightly browned, stirring often.
Add the sauce and stir to coat the bok choy. Cook for one minute.
Stir in the green bok choy leaves until slightly wilted.
Add the bok choy to a plate of rice and top with sesame seeds and cashews, if desired.
Chef's Notes
Substitutions
Instead of rice, use quinoa or millet.
Instead of cashews, add sunflower seeds or pumpkin seeds.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Make the rice ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make it a meal
Add organic tempeh or tofu.
Stir in additional vegetables like red pepper or onion, plus edamame.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the sauce: Combine all ingredients in a small bowl. Mix until the sriracha or chili paste (if using) is dissolved. Set aside.
Chop the bok choy: First, cut the white portion away from the green leaves. Chop the white portion and set aside. Chop the greens and set aside separately (they’ll be added after the white portion is cooked).
Heat a large stovetop pan over medium heat. Add the white portion of the bok choy. Cook for 4–5 minutes until lightly browned, stirring often.
Add the sauce and stir to coat the bok choy. Cook for one minute.
Stir in the green bok choy leaves until slightly wilted.
Add the bok choy to a plate of rice and top with sesame seeds and cashews, if desired.
