Vegan Mushroom and Bok Choy Stir Fry (Edit recipe)

This Mushroom and Bok Choy pepper fry is delicious and takes less than 30 mins to make

5 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	66
Fat:	3 g
Carbohydrates:	7 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	152 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by itzraininggreen

View original recipe

Serves: 4

Ingredients

1 tsp Mustard Seeds
.5 Onion, medium sized about .75 cup), sliced
.5 tsp Black Pepper, powder
1 tsp ground Ginger, minced
1 tsp Garlic, minced
.5 tsp ground Coriander
.5 tsp Ground Cumin, powder
.25 tsp Turmeric Powder
1 tsp Asafoetida Powder
1 pinch Salt, to taste
1.5 Tbsp Tomato Paste
1 tsp Chili Powder, (Kashmiri Chili Powder)
1 pinch Garam Masala
2 Tbsp Coconut, oil
450 gram White Mushrooms, (white button mushrooms are used), chopped
2 pieces Baby Bok Choy, stem cut and chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat 2 tbsp. of coconut oil in a pan.
Add mustard seeds, and once they pop, add minced ginger and minced garlic. Stir fry until the raw smell goes away.
Add onions and cook until they are translucent.
Add pepper, coriander, chilly, cumin, turmeric and asafetida powder and stir fry for a minute.
Add tomato paste and fry for 2 minutes.
Add mushrooms and salt and cook on high heat for a few minutes until the mushrooms are cooked.
Add chopped baby Bok choy and cook for 2 minutes.
Add garam masala
Turn off the heat and serve hot .