| Course | Main Dish |
| Cuisine | Asian, Vegetarian |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 0 minutes |
| Servings |
people
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Ingredients
- 3 heads baby bok choy halved lengthwise
- 3 Tbsp vegetable oil
- 1 small Onion diced, 1/4 inch
- 2 medium carrots diced, 1/4 inch
- 3/4 cup kimchi finely chopped
- 1 Tbsp sugar vegan
- 2 Tbsp butter
- 3/4 cup peas fresh, or frozen
- 3 cups rice cooked, cooled
- 3 whole green onions sliced thin
- kosher salt to taste
- sesame oil to taste
- 1/4 tsp Red Habanero Pepper Sauce Blacklick® Spice Company
- 1/4 sheet toasted nori sliced thinly
- 1 1/2 Tbsp sesame seeds white, toasted
Ingredients
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Instructions
- Slice bok chop into 1/4 inch strips. Seperate tops from stems. Heat 2 Tbsp oil in large pan over medium heat. Put onions and carrots in pan cook until onion is translucent, around 3 min.. Add bok choy stems kimchi and sugar to pan. Saute about 2 min. until aromatic. Add butter and peas, saute peas until bright green.
- Add rice and stir fry until lightly crisp about 4 min. Add bok choy leaves and green onions and saute till soft 1-2 min.. Stir in Red Habanero Pepper Sauce
- Option: top individual portions with sunny side up fried egg
- Season with salt, and sesame oil. Garnish with nori strips and sesame seeds
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