Stir-fried bok choy and rice in garlic sauce

From Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

Cookbook

Author(s): Del Sroufe, Julieanna Hever MS RD CPT, Isa Chandra Moskowitz, Darshana Thacker, Judy Micklewright

Page 221

Cuisine: Chinese

Course: Main Courses

rice vegan

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

redjanet

8 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

A very nice, quick rice dish for week nights. I used my instant pot to cook the brown rice, which helped to save time. I think I may add sliced mushrooms next time to make the dish a bit "meatier" but overall it was really good.

Report