| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon Sriracha, sambal oelek or other Asian chile sauce
- 1 teaspoon sugar
- 1/4 cup vegetable oil
- 6 ounces Canadian bacon, cut into 1/2-inch pieces
- 10 ounces shiitake mushrooms, stemmed and sliced
- Kosher salt
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 6 heads baby bok choy, trimmed and chopped
- 4 cups cooked brown rice, for serving
Instructions
- Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
- Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
- Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.
Nutrition Facts
| Calories | 448 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 16 milligrams |
| Sodium | 1016 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 7 grams |
| Protein | 17 grams |
Reviews
I’ll admit that I omitted the sriracha and sugar because I don’t like spice. I substituted with 2 teaspoons of Chipotle Peanut finishing sauce by Bittersweet Herb Farms and it was so tasty.