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 calories
carbohydrate: 21.9 g
cholesterol: : -
fat: 9.9 g
fiber: 7.6 g
protein: 11.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1374.6 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Simple, quick, and easy asparagus and bok choy stir-fry! Serve over rice or noodles.

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