Bok Choy Mushrooms Stir-FryBok Choy Mushrooms Stir-Fry
From Vegan Recipe Book: How Mary and Frank and Friends Eat

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


Bok Choy Mushrooms Stir-Fry
3-4 lbs. Bok Choy
2 lbs. Onions
2 lbs. White Mushrooms
1 cup Shiitake Mushrooms (presoaked if dried)
1 cup Wood Ear Mushrooms (presoaked if dried)
2-3 Carrots
3-4 Celery, large ribs
1/2 tbsp. Garlic, crushed (optional, or more if desired)
4 tbsp. Corn Starch
1 tbsp. Ginger, ground
1/4 cup Sesame Seeds
1/4 cup Bragg Aminos or Soy Sauce
4 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 few drops of smoke flavor can be used.

(To enlarge the photo of the Bok Choy Mushrooms Stir-Fry, click on the photo or link)


Bok choy mushrooms stir fry vegan recipe is a delight to satisfy any Chinese food lover's taste. We prepare the bok choy mushrooms 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.

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 peel the onions, 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 bok choy into bite-sized pieces and place in the wok, coarsely chop the onions, crush the garlic, thinly slice the carrots, cut the celery into one inch long julienne strips, add to the wok along with the ginger, shiitake and wood ear mushrooms, and begin stir-frying in a little water (if you reconstituted the mushrooms from dry, you could use the water they were soaked in).

While the stir-frying is going on, thinly slice the white mushrooms and add the wok after the veggies begin to cook, and continue stir-frying.

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.

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.

Ingredients Information

Utensils and Equipment Information

Return to: Vegan Recipes

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!