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
- Egg Free
- Suitable For Pregnancy