Bok Choy and Asparagus Stir-Fry recipe
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Ingredients
- 1 teaspoon water, or as needed 1 teaspoon cornstarch, or more as needed ½ cup low-sodium beef broth ½ cup low-sodium soy sauce 2 teaspoons rice vinegar 2 teaspoons wine vinegar 2 teaspoons red pepper flakes 1 teaspoon white sugar 1 clove garlic, minced ¼ teaspoon ground ginger 2 tablespoons vegetable oil, or as needed ½ pound asparagus, cut into 1-inch pieces ½ onion, chopped, or more to taste 2 cloves garlic, minced 4 heads baby bok choy 1 zucchini, chopped 4 teaspoons toasted sesame seeds
Nutrition Info
- 198.1 caloriescarbohydrate: 21.9 gcholesterol: : -fat: 9.9 gfiber: 7.6 gprotein: 11.9 gsaturatedFat: 1.6 gservingSize: -sodium: 1374.6 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Bok Choy and Asparagus Stir-Fry
Directions
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Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic, cook until slightly tender, about 5 minutes. Add boy choy and zucchini, cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.