Hypo-allergenic Gluten-free Rotation Diet Menu: Vegetarian Soy-free Egg-free Baby Bok Choy Stir Fry Recipe


Saturday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens

Sunday: Japanese
Japanese vegetable rolls and onigiri

Monday: Vegan
Quinoa salad

Tuesday: Vegan
White Sweet Potato home fries, kidney bean patties

Wednesday: Irish
Vegetarian Shepard’s Pie

Thursday: Chinese
Vegetable Fried Rice

Buckwheat Risotto

Saturday: Vegan
Mashed Smoky Sweet Potatoes, Veggie Soup

Soy-free Calcium Rich Bok Choy Stir Fry Recipe
Medium sized bowl full of baby bok choy
1 tbsp. your favorite oil
1 large knob ginger, peeled

1 cup your favorite GF allergen-free broth (I use veg bullion)
salt to taste (my broth is low-sodium so i use 1/2 tsp. or more)
1 tbsp. honey or agave nectar (for vegan)
1 tbsp. brown rice vinegar
1 tbsp. potato starch (or corn starch, to preference)

Rinse bok choy and slice in half horizonally, rinsing again. Soak in water if needed- dirt can really get into the leaves! Cut one slice of peeled ginger and reserve. Use a microplane or grater to grate small shreds of ginger. Place half in a medium sized bowl and reserve the rest. Add your sauce ingredients into the medium bowl with the grated ginger, starting with the broth, salt, sweetener and vinegar. At the end, whisk in your potato or corn starch so it completely dissolves.

Heat your wok to high and add your oil. When a whisk of white smoke rises off the oil, add the slice of ginger, and then the salt. Brown the ginger on both sides and then remove the ginger slice from the oil. Add the reserved grated ginger and toss your baby bok choy into the wok. Move the bok choy around the pan with your cooking chopsticks. When it looks close to done, with the leaves wilting but stalk still tender crisp, make a well in the center and pour in your sauce. Let it begin to thicken, folding the bok choy in. When done to taste, remove from pan and enjoy!

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5 Responses to “Hypo-allergenic Gluten-free Rotation Diet Menu: Vegetarian Soy-free Egg-free Baby Bok Choy Stir Fry Recipe”

  1. These look fabulous =D. Love the colour!

  2. Could you share the buckwheat risotta recipe? What a cool idea!

  3. I love bok choy and I haven’t had it in quite a while. After seeing your recipe I definitely want to buy some!

  4. This was fabulous. Flavorful, light, and crispy. I may have translated “1 large knob ginger” a bit too liberally, but even my ginger-fest didn’t harm this. Thank you, brave soy-free Sea Maiden!

  5. mmm it looks delishes and so simple

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