My name is Maria. I am going to show you today
how to make bok choy stir fry without cholesterol
without sugar and gluten free.
I am going to introduce the ingredients for this dish.
First I start with seven ounces of rice noodles.
I know is seven ounces because I buy
in a package of fourteen ounces and I use only half of the package.
That means I have only seven ounces. And I boil five cups of water.
Later on you’re going to see I am going to put the hot water with salt
over the rice and I cover. For the next I need this pan.
It’s kind of big pan. I don’t know the measurements.
It’s kind of big pan to fit everything in. Okay.
Also we need salt. Only half a spoon of salt for the water.
And we need cup of water. And I am going to make
sauce from the arrowroot and soy sauce and water.
Later on. I am going to show you how to do.
And I am going to need some crushed red pepper.
It’s about half a teaspoon. I am going to need dash of black pepper.
And dash of curry powder. And half a teaspoon of
red paprika. Cup of red onions
sliced half moon. And one cup of vegetables.
I have in here mini peppers. Two mini peppers.
Sweet peppers. I have one green pepper.
And five mushrooms. And three cloves of garlic.
I am going to show you how to cut these.
And I have three green onions for garnish.
And I have two carrots. Two carrots
I am going to cut in nice round carrots.
And I have one bok choy. It’s about pound and half.
And I am going to show you how to cut to make the dish.
For this dish we need to have all the vegetables cut in advance.
First I am going to show you how to
wash the mushrooms.
It’s very easy. Just watch what I am doing now.
I use only cold water. Very cold water.
Okay. They are good enough.
And I am going to put in this here to dry out for few minutes.
Now I am going to start to wash the green onions.
Okay and now the bok choy. The bok choy has to be divided.
Every leaf has to be divided and washed really good
because sometimes they have dirt between
so has to be really, really washed with your hands.
Start with your hands and wash really good.
I always use cold water for washing vegetables.
I cut the hard part and I put in garbage. I wash the carrots.
I don’t peel. Only in cases I need to scrub a little bit.
But this is organic carrots so I don’t peel the carrots.
The mushrooms need to be washed before you use.
Right before you use because some of them have lot of dirt on.
So you have to wash really good. After you wash the mushrooms
you can dry the excess water with paper towel.
That’s all you have to do. Never wash the mushrooms
and keep in the refrigerator because they are going to
turn brown. I wash all the vegetables
and now I am going to show you how to cut everything before
I start to do the dish. For this dish the mushroom
has to be cut moon slice. Only slice.
Discard the end of the mushroom. And slice.
Takes about eight ounces of mushrooms for this dish.
Okay here is the mushrooms. Now I am going to start
to cut the carrots. I have two small carrots like you see here.
Two small carrots is enough. Very small round.
Alright. Here we have the carrots.
And now I cut the green onion. I use only three green onions for garnish.
The onions keep completely separate because this goes in the end of the dish.
Okay. I am going to put this in separate bowls
because I need to cut the bok choy.
Right now I put everything in separate bowl for use.
I have three green onions in here cut. Now I am going to put the carrots
in separate bowl for use later on also. Like I told you from beginning
every vegetable has to be cut before you start the dish.
Now I am going to put the mushrooms in separate bowl
to use in the dish later. Now I am going to start to cut the
bok choy. In the bok choy I keep the green part
separate from the white part. The bok choy every end I discard.
And keep separate the white part separate the green part.
I just cut bite size like you see right now.
And I store this in separate bowl. The reason I keep the green part
separate the white part is the green part cooks very easy.
The white part needs more cooking. That’s why I keep them separate.
In this pot I have five cups of cold water. I am going to put half a teaspoon salt
and let boil. Turn on high to boil.
Now I am going to use some oil. Two tablespoon olive oil and
heat the pan on high. In two tablespoon oil.
Olive oil. And first I start
with the onion. I am going to put the onion in.
Almost in cold oil because the olive oil
get burned very easily so I am going to use this
in cold oil. The second ingredient
I am going to use is the mushrooms.
The third ingredient will be carrots.
And peppers the fourth ingredient.
And the fifth ingredient will be the bok choy.
The white bok choy. I am going to put
pinch of salt every time I put veggies.
I use just a pinch of salt to sweat the onion and for flavor.
Looks great. And smells delicious.
I am going to cook the onion for one more minute.
Now I am ready to put the mushrooms. And like I told you I am going to
put pinch of salt again. I cook the mushrooms about
three minutes. I slice three cloves of garlic
in here now like you see and
I am going to mix up with everything and I turn the heat on medium now.
Next ingredient I am going to use is the carrots.
And I also put pinch of salt on the carrots.
Now the water is ready to turn to put on the
noodles. Okay I am going to turn the
water over the noodles. For eight minutes.
Not more than eight minutes. They have to be covered
for eight minutes. Until them I am going to finish
the bok choy. Now is coming the green pepper
red pepper and yellow peppers. Now I am going to put the
crushed red pepper. About half a teaspoon.
Half a teaspoon. Half a teaspoon curry powder.
And half a teaspoon sweet paprika.
dash of black pepper. And mix everything together.
I am going to put now the white bok choy.
Mix it all together. And now I am going to get ready
with the sauce. I am going to go and make the sauce now.
Takes two minutes for the bok choy to get soft.
I am going to make the sauce. For the sauce I need
two tablespoon of arrowroot.
One tablespoon soy sauce. One tablespoon tahini.
And cup of water. Mix everything really good together
and goes in the dish. The soy sauce I use is low sodium.
Okay now I am going to make big hole in the pot and
put all the sauce in there. Cook for two more minutes.
The sauté takes about ten minutes to finish. Now I am going to put the green bok choy.
The green bok choy takes one minute to be done.
I am going to put the green onion. Now turn off the fire and keep stirring
and get ready with the pasta. We are going to get ready with the noodles
which is right here in hot water. I am going to drain the water.
And put back the noodles in the bowl like this.
And all this. The whole thing here goes on top
of the noodles. And here we have
bok choy noodles. Peanuts on top.
You can use more peanuts when you serve the dish.