Asian Veggie Bowl

The bok choy's leafy greens & crunchy stalks add nice texture to this satisfying asian inspired dish. The black rice makes this dish as enticing to look at as it is to eat.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients


1 bunch baby bok choy

4 cloves garlic

6 radishes

12 oz button mushrooms

2 tbsp white wine vinegar

4 tbsp soy sauce (low sodium)

2 tbsp sesame oil

2 oz cashews

vegetable broth for sautéing


1Bring at least 6 cups of water to a boil in a large pot. Add rice and boil until tender, about 30 minutes. Drain & set aside until meal is ready.

2Wash & dry all produce. Separate bok choy leaves from stems & thinly slice stems. Mince garlic. Thinly slice radishes. Thinly slice mushrooms.

3Marinate radishes by combining radishes and vinegar with a pinch of salt in a small bowl.

4Heat 3 TBSP of vegetable broth in a large pan over medium-high heat. Add garlic. Cook, stirring occasionally, until starting to brown, 1-2 minutes. Add mushrooms and cook, tossing, until softened and slightly caramelized, about 5 minutes.

5Add bok choy stems and cook until tender, about 3 minutes. Add bok choy leaves, soy sauce and sesame oil. Toss to coat entire mixture. Cook until bok choy leaves are just wilted, 1-2 minutes.

6Divide rice between 4 bowls. Top with mushroom and bok choy mixture. Garnish with marinated radishes and chopped cashews.

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