Vegan Bok Choy Stir Fry with Mango
This tasty stir fry is made in one pan and takes less than 30 minutes! It's sweet, salty, and savory.
Servings 2
Calories 375kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 4 to 5 heads baby bok choy chopped, ~4 to 6 cups
- 1 mango peeled and diced
- 1 bell pepper diced
- 1 cup cooked edamame
For the sauce:
- 3 tablespoon reduced sodium soy sauce
- 2 tablespoon maple syrup sub honey if not vegan
- 2 tablespoon rice vinegar
- 3 cloves garlic minced
Instructions
- In a small bowl, whisk together the ingredients for the sauce. Reserve for later use.
- Heat the olive oil in a large skillet over medium high heat. Add the bok choy, mango, and pepper. Cook, stirring occasionally, for 7 to 8 minutes or until the greens are wilted and the pepper is tender.
- Stir in the edamame and sauce. Cook for another few minutes until the dish is warmed through.
- Serve warm on its own over brown rice or quinoa (optional). Enjoy!
Notes
- Purchase cooked edamame or cook it ahead of time to cut down on prep time for this recipe.
- For more protein, add tofu (vegan) or shredded chicken (not vegan).
- Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in the microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 44g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 812mg | Potassium: 744mg | Fiber: 7g | Sugar: 31g | Vitamin A: 3072IU | Vitamin C: 121mg | Calcium: 102mg | Iron: 3mg