Bok Choy Stir Fry over Bulgur with a Ginger Garlic Dressing
Easy and affordable bok choy stiry fry over bulgur wheat mixed with garlic ginger dressing. An asian-inspired meal with a unique grain.
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
Vegetables
  • 3/4cup Bulgur wheat, measured dry
  • <1/2teaspoon Vegetable bouillon cubeOptional, or use a broth
  • 1tablespoon Oil, canola
  • 3-4whole Carrots, large, slice 1/4-1/2″ thick
  • 1/4cup Onion, yellow or white, diced
  • 3whole Bell peppers, dicedVariety of orange, yellow, red, etc.
  • 1lb Bok choy, roughly choppedSubstitute cabbage, collard or kale greens
Garlic Ginger Sauce
  • 1tablespoon Garlic, fresh, minced
  • 1teaspoon Sesame oil
  • 2teaspoons olive oil
  • 1tablespoon Soy sauce, reduced sodium
  • 1tablespoon Ginger, fresh, gratedI use the chilled tubed variety
  • 1-2teaspoons Sweet chili sauce*Optional
  • 2tablespoons Rice vinegarOr substitute with a white vinegar
  • To taste Salt and Pepper
Instructions
  1. Heat large skillet to medium heat. Add canola oil once warm. In a small-medium pan, begin boiling bulgur per labeled directions, adding a bouillon cube or broth if you’d like. This should take 15 minutes maximum to cook.
  2. Add the sliced carrots to the hot skillet. Stirring occasionally for 3 minutes or so. Once the carrots begin to tenderize a little bit, add onion and peppers together until almost caramelized (another 3 minutes.) Add bok choy (or substitute collard greens, kale or cabbage).
  3. To continue cooking the bok choy (or greens), reduce the heat to slightly below medium and cover the pan to allow to steam until desired texture is achieved! This should only take 2 minutes or so.
  4. Saute garlic with olive oil: In a small skillet on medium heat, with one tablespoon of olive oil, once hot, add minced garlic and saute until golden and aromatic. (30 seconds to 1 minute.) Place garlic and extra oils from pan and add to a small bowl with the vinegar, sesame oil, soy sauce, ginger, sweet chili sauce (optional). Whisk liquid sauce. Add sauce to vegetables.
  5. Serve sauced vegetables over the warm bulgur wheat! (You can also combine all of these thing and of course multiply the sauce if you’re needing that drippy feel!)
Recipe Notes

Nutrition information per (1/4th of recipe) serving:

Calories 312 | Fat 12 | Carbohydrates 53.1 |Fiber 10.1 | Protein 9.4

Sodium: 273 mg

  • I realize I have 3 different oils in this recipe. If you can’t make it to the store for sesame oil, I would just wait until next time you make it. (The flavor is A LOT tastier.) And use just canola oil for the entire recipe.
  • Calorie reduction tips: Double leafy greens and/or peppers to stir fry. Use a non-stick pan, steam instead of adding oil, and save a bout 1/4th of the amount of calories.

Share this recipe: