We had a big barbecue lunch for Memorial Day, so tonight’s dinner will be a light and healthy vegetarian stir fry. Shredded carrots and baby bok choy, stir fried in a homemade teriyaki sauce, with rice.

I’m cooking my rice in the pressure cooker, but for an easy stovetop recipe, see my ultimate stir fry guide.

Add 1 cup rice, 1 1/2 cups water, a pinch of salt, and a teaspoon of ghee or olive oil to the pressure cooker pot.

Seal the lid with the valve set to sealing, and press the rice button.

While the rice cooks, whisk together the sauce. 1/2 cup water, 1/2 teaspoon better than bouillon vegetable broth base, 2 tabelspoons sugar, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon cornstarch. 

Shred up 2 large carrots and thinly slice 2 heads of baby bok choy.

When the rice is almost done, heat 1 tabelspoon ghee or olive oil in a large nonstick skillet over high heat.

Add the vegetables and 1/2 cup water. Cover and cook 3 minutes.

Remove the lid and cook, stirring, until the water is all evaporated and vegetables begin to lightly brown. Add 1 minced garlic clove and 1 teaspoon minced fresh ginger and cook 30 seconds.

Add the sauce and stir until sauce simmers and thickens, coating the vegetables.

Serve, sprinkling with scallion greens.

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