Photo: Jason Wallis; Styling: Missie Neville Crawford 
Yield
Serves 4 (serving size: about 1/2 cup)

Stir-Fried Vegetables are a quick side dish to prepare and go well with your favorite Asian entrees.

How to Make It

Place sesame oil, minced ginger, and minced garlic in a large skillet over medium-high heat; cook 2 minutes or until garlic just begins to brown. Add bell pepper and sliced shiitake mushroom caps; stir-fry 4 minutes. Add baby bok choy and water; cook 2 minutes or until bok choy is crisp-tender and water evaporates. Remove from heat; stir in soy sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

carolfitz's Review

steponme
April 17, 2014
Pretty simple, though it took a bit longer to get the bok choy crisp-tender. Subbed cremini for shitake Served as part of CL's coconut curry/cashew rice dinner.

steponme's Review

fullharddrive
March 17, 2014
This was a little bland for me. If I made it again, would need to spice it up a little and would chop the pepper in chunks and bok choy horizontal-across instead of lengthwise.

fullharddrive's Review

TCUnurse
March 02, 2014
this was a wonderful dish which we served with curry coconut halibut. Yum!

TCUnurse's Review

Peabot
December 29, 2013
Quick side-dish to assemble and goes with with any asian recipe

Peabot's Review

carolfitz
February 26, 2014
N/A