Bok Choy and Mushroom Curry for a Meatless Meal
Bok choy is a type of Chinese cabbage with thick, crunchy stems and vibrant green leaves. It’s a close cousin of horseradish, which explains its mild peppery taste. It’s also quite similar to wasabi. But like other leafy veggies, it’s incredibly versatile and nutritious: a one-cup serving already covers 75% of your daily vitamin C needs.
While you can eat the veg raw, it’s even tastier in saucy stir-fries, soups, and stews, like in this bok choy recipe. It combines crisp greens with umami-filled mushrooms, ginataang gulay mix, and curry powder to make a flavorful all-veggie dish. Perfect for meatless Mondays (and every other day of the week)!
- 300 g baby bok choy, rinsed and dried
- 1 red pepper, rinsed
- 200 g oyster mushrooms, cleaned
- 1 tbsp vegetable oil
- 1 (29-g) pack Knorr Ginataang Gulay mix
- 250 ml water
- 2 tbsp curry powder
- 140 g pineapple chunks
- 3 tbsp sesame seeds
Don’t worry if your pan overflows at the start! Bok choy cooks fast and shrinks down within minutes, just like spinach. But if you want to maintain some of its natural crispness, take it off the heat before it cooks through. To make a spicier curry, add fresh chopped chilies (with their seeds intact!) and let them bloom in the hot oil. And for extra plant-based protein, fry up some cubed firm tofu before tossing in all the veggies. Peeled shrimp and chicken breast should work, too.
- Egg Free
- Suitable For Pregnancy