Bok Choy Cauliflower Orange MedleyBok Choy Cauliflower Orange Medley
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Bok Choy Cauliflower Orange Medley
4 lbs. Bok Choy
1-1/2 lbs. Onions
1 Cauliflower, medium-size head
1 Broccoli Crown, large
3-4 carrots
3-4 Celery, ribs
2 tbsp. Ginger, ground
Cayenne Pepper or Hot Sauce (to taste)
1/4 to 1/2 cup Peanuts, dry roasted shelled
1 lb. Mushrooms
3 Navel Oranges
2 lbs. Tofu, extra-firm
1/4 cup Corn Starch
1/4 cup Sesame Seeds
1/4 cup Bragg Aminos or Soy Sauce
4-5 Dates, pitted
3 cups Jasmine or Brown Rice cooked in 6 cups Water

(To enlarge the photo of the Bok Choy Cauliflower Orange Medley, click on the photo or link)


Bok choy cauliflower orange medley is a delightful oriental style vegan recipe that will serve 8 adults as a main meal; if you wish to make less, cut the recipe in half. Preparation and cooking time is about 1.5 to 2 hours since some of the preparation time overlaps the cooking time. Leftovers can be stored in covered containers in the refrigerator for several days.

We prepare the bok choy cauliflower orange medley in our stainless steel electric wok, which allows us to cook enough to make 8 hearty servings as shown in the photo. The leftovers are great, too, which allows us not to have to cook a meal every day.

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 and mushrooms, and peel the carrots and onions.

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, add the ginger, hot pepper and a little water (1/4 cup) to keep the veggies from burning. We also like to cut the celery and any cauliflower or broccoli stems into julienne strips, and cut the carrots into thin circles. Stir-fry until the firmer veggies start to become tender.

In the container of a high speed blender, place 1 cup water, dates, corn starch, sesame seeds, and the Bragg aminos or soy sauce. Cover the container, and run the blender at high speed until the contents are smooth.

Peel the 3 oranges, separate into sections and cut each section into 2 or 3 pieces.

Slice the mushrooms and cut the tofu into small cubes.

Stir-fry the veggies until they become tender, but still retain some of their crunchiness. add the mushrooms, orange pieces, tofu, and peanuts.

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 jasmine or brown rice and enjoy.

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!