Mushroom Bok Choy Breakfast Stirfry

One morning I was heading home and I was craving veggies and protein. I considered a Chinese stirfry, but wanted something breakfast-like … so I DID make a stirfry and then I put an egg on top. I made myself a piece of toast to sop up the egg and the stir fry juices and thought to myself it is a very fine mixture of East and West.

It was quite a satisfying, healthy breakfast, but it could as well serve for dinner. Who says eggs are just for breakfast?

The stirfry sauce is adapted from The Moosewood Cookbook by Mollie Katzen. That book has been a treasure in my kitchen for many years and has inspired me over and over again. If you are feeding two, make this full recipe and save the rest of the stirfry for the soup recipe I have coming up … next!

Mushroom Bok Choy Breakfast Stirfry

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 4 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

Stir-fry Sauce:

• 1/4 cup soy sauce
• 2 – 4 cloves garlic, peeled & chopped
• 1 Tablespoon fresh ginger root, peeled and chopped or grated
• 1 Tablespoon honey
• 1 teaspoon sesame oil
• 1/4 cup white wine + 1 cup water (or 1 1/4 cups water)
• 1 Tablespoon rice or cider vinegar
• 3 Tablespoons cornstarch

For the stir-fry:

• 7 stalks of bok choy (about 3 cups stalk + 2 cups greens)
• 1 teaspoon sesame oil
• 1/2 a large yellow onion
• 1/2 cup chopped, peeled carrots
• 8 oz. sliced mushrooms
• Salt & pepper

For the top: 1 egg per person, sunny side up or over easy

---

Instructions

1. Prepare the stir fry sauce by mixing up all the ingredients except the cornstarch in a small mixing bowl. Whisk in the cornstarch and set aside.
2. Cut the greens off the bok choy and chop. Set aside. Chop up the stalks.
3. Heat a wok or large saute pan over medium-high heat. Add the oil, bok choy stalks, onion, and carrots. Stir and cook for a few minutes or until the onion turns translucent. Add the mushrooms and continue stirring and cooking. Sprinkle with salt & pepper. Whisk the stir-fry sauce to mix up the cornstarch that settled at the bottom, then stir in 3/4 cup of the stir fry sauce, reduce the heat to medium. Stir and cook for a few minutes longer till the sauce starts to thicken. Stir in the greens. Remove from heat.
4. Cook the eggs. To serve, top each stirfry helping with an egg and a piece of toast on the side to sop up all the yummy juices. (Save the rest of the stir-fry sauce in an airtight bottle in the fridge for another stirfry. Make sure you shake it up well before you use it … the cornstarch tends to settle.)

---

Notes

If any of your eaters are gluten-sensitive, make sure you use gluten free spices and soy sauce.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Get Him Fed Friday, Gluten Free Friday, What to Do Weekends, Sunday Dinner, Weekend Potluck, Munching Monday, Tuesday’s Table, The Gathering Spot and Hearth & Soul Bloghop.