Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa

Savory Quinoa, Mushroom, and Bok Choy Stir-Fry Recipe

Late spring calls for hearty yet fresh and healthy meals like this plant-based quinoa stir-fry recipe with mushrooms and bok choy. The lightly spiced chili tamari sauce adds a punch of flavor, making this an anything but ordinary stir-fry recipe. Chili is also great for aiding in fighting off spring colds as the spicy kick will help decongest your sinuses.

Bok choy’s peak season is late spring and early summer when temperatures are still a bit cool. The green leafy member of the cabbage family can be commonly found year round, so if you fall in love with this bok choy recipe, you won’t have to part ways with it come autumn. Be sure to pick vibrant, crisp bok choy and avoid those that are wilted. The crunchy stems are the best part and add a delightful bite to this stir-fry recipe.

Quinoa adds protein to this dish. If you prefer your grains to be heartier, it can be mixed in with brown rice. The light fluffy texture of quinoa is great for energy as it is packed with amino acids and 8 grams of protein per cup. Try cooking your quinoa in vegetable broth instead of water for more flavor!

This sensational stir-fry can be enjoyed on its own or with edamame as a protein filled wholesome appetizer. Either way, you are bound to enjoy this standout spring dish!

{“@context”:”http://schema.org”,”@type”:”Recipe”,”recipeIngredient”:[“For the stir fry:r”,”1 cup quinoa, cookedr”,”1 pound of bok choy, rinsed and patted dryr”,”8 ounces sliced mushrooms, crimini or whiter”,”2 cloves garlic, mincedr”,”1 tablespoon ginger, peeled and mincedr”,”2 tablespoons sunflower oilr”,”For the sauce:r”,”1/2 cup low sodium tamarir”,”2 tablespoons organic chili saucer”,”2 tablespoons rice wine vinegarr”,”2 teaspoons sesame oil”],”name”:”Savory Quinoa, Mushroom, and Bok Choy Stir Fry Recipe”,”nutrition”:{“@type”:”NutritionInformation”,”calories”:”615″,”fatContent”:”24.5g”,”cholesterolContent”:”0mg”,”carbohydrateContent”:”70.8g”,”proteinContent”:”25.8g”,”fiberContent”:”9.3g”,”sugarContent”:”4.9g”,”saturatedFatContent”:”2.7g”,”sodiumContent”:”3,047mg”},”cookTime”:”PT5M”,”prepTime”:”PT10M”,”totalTime”:”PT15M”,”recipeInstructions”:[“Cut the base off of the bok choy. Separate the leaves and then set aside. In a medium bowl, whisk together tamari, chili sauce, rice wine vinegar, and sesame oil. Set aside.r”,”Heat oil over medium-low heat. Add garlic and ginger and saute for 3 minutes. Add mushrooms and raise heat to medium. Stir fry until they are lightly browned. Add bok choy and saute until lightly wilted for about 1-2 minutes. Add the quinoa and chili sauce and mix until well combined. Remove from heat.r”,”Serve immediately and enjoy!”],”recipeYield”:”2 servings “,”aggregateRating”:{“bestRating”:5,”ratingValue”:5,”ratingCount”:1,”worstRating”:1}}

Savory Quinoa, Mushroom, and Bok Choy Stir Fry Recipe



Rate this recipe

1
2
3
4
5

1 ratings

Prep Time: 10 minutes

googletag.cmd.push(function() {
googletag.display(“div-gpt-ad-1462497055174-4”);
googletag.pubads().refresh([adslot4]);
});

<!– OA-In-Content

GA_googleFillSlot(“OA-In-Content”);
–>

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 servings

Calories per serving: 615

Fat per serving: 24.5g

Saturated fat per serving: 2.7g

Carbs per serving: 70.8g

Protein per serving: 25.8g

Fiber per serving: 9.3g

Sugar per serving: 4.9g

Sodium per serving: 3,047mg

Cholesterol per serving: 0mg

Ingredients

    For the stir fry:
  • 1 cup quinoa, cooked
  • 1 pound of bok choy, rinsed and patted dry
  • 8 ounces sliced mushrooms, crimini or white
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons sunflower oil
    For the sauce:
  • 1/2 cup low sodium tamari
  • 2 tablespoons organic chili sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil

Instructions

  1. Cut the base off of the bok choy. Separate the leaves and then set aside. In a medium bowl, whisk together tamari, chili sauce, rice wine vinegar, and sesame oil. Set aside.
  2. Heat oil over medium-low heat. Add garlic and ginger and saute for 3 minutes. Add mushrooms and raise heat to medium. Stir fry until they are lightly browned. Add bok choy and saute until lightly wilted for about 1-2 minutes. Add the quinoa and chili sauce and mix until well combined. Remove from heat.
  3. Serve immediately and enjoy!
4.14

http://www.organicauthority.com/bok-choy-stir-fry-recipe-mushrooms-quinoa

Related on Organic Authority
4 Vegetarian Chinese Food Recipes for Meatless Monday: Put Down that Takeout Menu!
10 Quinoa Recipes: Made Fresh or Use Up That Leftover Quinoa
Vegan Springtime Sushi Salad Recipe with Marinated Tofu and Brown Rice

Image of stir-fried bok choy with mushrooms via Shutterstock

The post Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa [Vegan] appeared first on Organic Authority.

Source link

How to Cook Cabbage the Right Way: Cue Up the Crunch!

How To Cook Cabbage

Learning how to cook cabbage is an essential for all chefs. This cruciferous vegetable is affordable and easy to work with. Cabbage’s crunchy texture and neutral flavor lends itself perfectly to a variety of dishes.

Cabbage Season

Cabbage is readily available year-round but its peak season is late fall through winter. Cabbage ranks fourth on the Environmental Working Group’s Clean Fifteen list so you can skip the organic and buy conventional without the worry of heavy pesticide residue. While there are more than ten varieties of cabbage, red or green cabbage is easily found at most stores.

Cabbage Nutrition

While green cabbage is great for classic dishes and offers its own set of health benefits, red cabbage not only adds vibrancy with its bright purple hue (despite being called red), but other benefits as well. Red cabbage contains anthocyanins which have antioxidant benefits. Green cabbage, on the other hand, is rich in sulfur and vitamin C and has detoxification properties. Both are nutritional and are nearly identical in taste.

How To Select Cabbage

When buying cabbage, look for heads of cabbage with leaves still vibrant and unblemished. It should be firm and without browning or wilting. Cabbage should be stored in the fridge until ready to use.

How To Prepare Cabbage

Before using cabbage, peel off the outermost leaves and then rinse the head of cabbage under water. Shake out the cabbage over the sink and then pat dry. Cut off the stem from the bottom and then cabbage is ready to use.

How To Cook Cabbage


raw red cabbage
Image of cabbage salad via Shutterstock

1. Raw

Skip the store bought shredded cabbage and make your own to enjoy raw. Simply cut the cabbage in half and then cut each half into thin strips. Use in salads, sauerkraut, or in coleslaw.


boiled cabbage
Image of boiled cabbage via Shutterstock

2. Boil

Boiling cabbage is an easy way to enjoy it without spending extra time in the kitchen. Bring a large pot of water and ½ teaspoon sea salt to boil. Cut the cabbage into quarters (removing the core by slicing each quarter diagonally) if you would like your boiled cabbage wedge style or slice into thick strips.

Add to the boiling water and boil, uncovered, for about ten minutes, until just tender. Drain and serve with a drizzle of olive oil and a sprinkle of salt and pepper.
Pro Tip: For added flavor, try boiling the cabbage in vegetable broth.


steaming cabbage

3. Steam

To steam cabbage, add just enough water to a large pot to reach the bottom of a steamer basket. Heat over medium-high heat. Cut cabbage into quarters, cut again diagonally along the core to remove it, and place in the basket. Cover and steam for 10-12 minutes or until fork tender. Sprinkle with salt and pepper and any other desired seasonings.


How To Saute Cabbage
Image of braised cabbage via Shutterstock

4. Sauté

Cut cabbage into half then slice each half into thick long strips, stopping once you reach the dense core. Chop cabbage strips into smaller pieces by cutting horizontally. Add cabbage to the pan and cook over medium-low heat for 6-8 minutes, until lightly wilted. Season with salt and pepper and serve immediately.


fried cabbage
Image of cabbage in bowl via Shutterstock

5. Fry

This healthy fried cabbage recipe skips the bacon grease in favor of nourishing coconut oil. To fry cabbage, heat a deep skillet with 3 tablespoons coconut oil. Cut cabbage into quarters then, remove the core by slicing the center of each wedge diagonally. Slice each quarter horizontally until you are left with thick strips. Add to the skillet. Fry over medium heat for about 8 minutes, or until lightly browned at the edges. Remove from heat and serve immediately.


How To Cook Cabbage in Crockpot
Image of cabbage in pot via Shutterstock

6. Crockpot

When you cook cabbage in the crockpot, the flavors meld together and you are left with a comforting, warm dish. To make cabbage in a slow cooker, you’ll need two minced garlic cloves, one chopped yellow onion, one head of cabbage, one cup chopped carrots, and one cup low-sodium vegetable broth.

Cut cabbage into quarters then, remove the core by slicing the center of each wedge diagonally. Slice each quarter horizontally until you are left with thick strips. Add all the vegetables to the crockpot. Pour in one cup of vegetable broth. Cook over low heat for about five hours or until cabbage and carrots are tender.

Cabbage Recipes

Now that you know how to cook cabbage, put your skills to the test! These delicious cabbage recipes will transition the staple vegetable from winter through summer.

Vegan Coleslaw RecipeImage of coleslaw via Shutterstock

Vegan Coleslaw Recipe with a Tahini-Ginger Dressing
This vegan coleslaw is the perfect side to accompany a plate full of barbecued goodness. The tahini-ginger dressing is a yummy vegan alternative to the traditional mayonnaise dressing.

Vegan Sushi Bowl with Cabbage RecipeImage via Karissa Bowers

Springtime Sushi Bowl
This fresh and healthy sushi bowl is topped with fiber-filled red cabbage which provides a tasty crunch. Plus, the red cabbage adds the perfect touch of vibrancy and antioxidants!

Autumn Glow Salad RecipeImage via Kate Gavlick

Autumn Glow Salad
This autumn salad with cabbage, pomegranates, and persimmons will truly leave you glowing. It’s chock full of heart healthy nutrition thanks to pomegranates and cabbage.

Spicy Black Bean Tacos with Jicama Mango SlawImage via Kate Gavlick

Spicy Black Bean Tacos with Jicama Mango Slaw
These healthy and refreshing tacos will spice up your summer evenings. The cabbage is shredded and melded with mangoes and jicama for a fun twist on traditional slaw.

Related on Organic Authority
4 Yummy Raw Cabbage Recipes for Meatless Monday (No Kale Allowed!)
Brussels Sprouts: Superfoods, Mini Cabbages, Flavorful Wintery Food
The Best Way to Use Chicken Meatballs: In a Thai Flavored Cabbage Wrap!

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



Source link

Skillet Chicken Thighs With Cabbage and Quinoa

Skillet Chicken Thighs With Cabbage and Quinoa

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 2 medium chicken thighs (bone-in, skin-on, about 4-ounces each)
  • 1tablespoon canola oil
  • 1/2 medium head cabbage, cored and cut into 2-inch pieces
  • 2cloves garlic
  • 1tablespoon spicy brown mustard
  • 2teaspoons maple syrup
  • 2cups cooked quinoa
  • 2tablespoons chopped parsley
Directions
  1. Heat oven to 400°.
  2. Season chicken liberally with salt and pepper. In a large, oven-safe skillet over medium heat, heat oil. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Remove from heat.
  3. In a bowl, toss cabbage, garlic, mustard, and maple syrup until combined. Add to skillet, leaving chicken skin side down. Transfer to oven and roast 15 minutes.
  4. Remove chicken from skillet, toss quinoa with cabbage, and place chicken skin side up on top of cabbage. Roast 10 minutes more, until chicken is cooked through.
  5. Serve chicken atop cabbage-quinoa mixture.

Nutrition Per Serving

554 calories
23 g fat (5 g saturated)
58 g carbs
13 g sugar
11 g fiber
30 g protein

Keywords

chicken thighs, chicken, cabbage, quinoa, mustard, parsley, maple syrup, dinner, high fiber, gluten free, lunch, one-pan meals, selfstarter

Source link