In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
1⁄4 cup honey
2 ounces coconut aminos
2 teaspoons sesame oil
1⁄2 white onion, diced
3 cloves garlic, minced
6 ounces enoki mushrooms
6 ounces sugar snap peas
2 cups baby bok choy, coarsely chopped
1⁄2 red bell pepper, diced
2 tablespoons coconut oil
2 green onions, minced
1⁄4 teaspoons toasted sesame seeds
Pickled cucumbers (optional)
Kimchi (optional)
Serve with steamed rice or cauliflower
Podcast /
Content /
Nourish
Check out Chef Cathy's remix on Jo's South Chinese Beef and Potato Bowl with loads of fresh veggies!
Reading time:
3 Minutes
In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
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