Bok Choy and Tempeh (or Chicken or Pork) Stir Fry with Mushrooms, Sweet Peppers and Onions

Photo by Susanna Liang at Divine Healthy Food.  Her recipe uses a red chili pepper so it's spicier.


Sally wrote me after I had developed recipes for tomatillo salsa, to say that the bag for Glade Road Growing this week would instead include bok choy, salad turnips, red pepper, red onion, arugula, lettuce mix and tomatoes.  Here's my recipe for a stir fry using the bok choy, red pepper, red onion and tomatoes with tempeh.  If you prefer, you can use cooked chicken or pork, sliced thin and added in with the tomatoes.

Plus check out the recipe Sally found for the newsletter for  grilled bok choy and turnip rice bowls with soy sesame sauce by Oregon "farmer turned foodie Andrea Bemis" at her blog Dishing Up The Dirt.  (And while you're there, check out the other recipes!)


Serves 4


2 cups of brown rice
2 tablespoon extra virgin olive oil or peanut oil
2 tablespoons of sesame seeds
8  cremini mushrooms, sliced (sometimes called baby portobellos)
1 red onion, thinly sliced with one tablespoon finely chopped and reserved for garnish
1 package of tempeh, cut into thin strips (or 1 cup cooked chicken or pork)
1 sweet red pepper, stemmed, seeded, membrane removed and cut into thin slices
4 cloves garlic, smashed, peeled and chopped
fresh ginger, chopped to make 1 tablespoon
4 medium bok choy, chopped into thin slices
2 tablespoon cornstarch
2 tablespoons water
2 tablespoons of balsamic or rice wine vinegar
2 teaspoons smoked paprika
1/2 teaspoon of red pepper flakes
4 tablespoons of miso
2 tablespoons toasted sesame oil
2 small tomatoes, chopped
1/4 cup cilantro chopped


1.  45 minutes before you start the stir fry, bring 2 cups of brown rice and 4 cups of water to a boil in a heavy-bottomed lidded pot.  Simmer for 5 minutes.  Rinse rice until water is clear, add water up to the original level and bring again to boil for another five minutes.  Cover pot, turn off the heat and let steam for 40 minutes until the water is absorbed.

2.  Heat a dry cast iron skillet over a medium heat until a drop of water boils off.  Toast sesame seeds until they pop.  Immediately transfer to plate and reserve for garnish.

3.  Add olive or peanut oil to the skillet and heat until a bead of water sizzles.  Add mushrooms and cook until tender.  Add the onions and cook until translucent.  Add the garlic, ginger, paprika, red pepper flakes, red pepper and bok choy and cook the vegetables are tender. 

4.   While the veggies are cooking, in a small bowl, make a paste of the cornstarch, water, miso, sesame oil and vinegar.  Turn down the heat to low and add mixture to the skillet, stirring until it thickens.  Stir in tomatoes (and meat, if you are substituting for the tempeh) and turn off heat and let warm through.

5.  Stir the rice with a fork to fluff and divide among four bowls.  Top with stir fry, garnished with toasted sesame seeds, chopped cilantro and  reserved, chopped red onions.

Photo by Andrea Bemis of her grilled bok choy and turnip rice bowls with soy sesame sauce.


mer turned foodie, Andrea Bemis