I really enjoy asian influenced dishes. Until recently, I have never had much success, at least to my taste, with creating a tasty recipe that would bring out the subtle nuances and delicate flavors that are prevalent in asian cooking. But then I took a FOK Plant-Based Cooking Certification class and there it was : a wild rice recipe with just the perfect dressing/ sauce to marry in the right flavors. I knew, I was on my way, the rest was simple. Just a few fresh ingredients and that’s how I created the following dish. Enjoy!
Makes about 2 servings
Prep time: 30 minutes (includes cooking the pasta) Cook time: 10-14 minutes
1 generous cup of dry whole-grain pasta (I prefer “bow tie”)
1 large head of bok choy, washed, white and green parts separated
– white parts: sliced thinly into half moons
– green parts: chopped into bite sized pieces
1 small red onion, halved and thinly sliced into half moons
1 small red pepper, seeded and diced
4 oz of shitake mushrooms, stems removed and sliced
3-4 cloves of garlic, finely minced
3-4 Tbsp of Asian Dressing, or more to taste
Vegetable broth or water for sautéing
- In a medium pot heat water for pasta and cook according to directions, drain (don’t rinse) and set aside
- Heat a large sauté pan on medium-high and cook onions until they start to stick slightly, approx. 3-4 minutes. Add a little vegetable broth or water to deglaze pan.
- Add garlic and let sauté for about another minute.
- Add mushrooms and sauté until slightly softened, approx. 2-3 minutes. Add vegetable broth a little at a time as needed.
- Add red pepper and white parts of bok choy. Bok choy will give off quite a bit of moisture, so let it cook off before adding any more liquid. Sauté for about 2-3 minutes.
- Add dressing and stir through, let cook for a minute
- Add greens and cook until greens have softened.
- Add pasta, stir into ingredients, until heated through.
- Adjust with more dressing, if needed. Enjoy!
This recipe would work also well without the pasta as a vegetable side dish.