Cashew Fried Rice and Baby Bok Choy with Mushroom Sauce

Cashew Fried Rice and Baby Bok Choy with Mushroom Sauce

Here’s a vegetarian meal and the fried rice could easily be prepared vegan by substituting mashed tofu for scrambled egg, as in the recipe below.

The fried rice contains both peas (from frozen) and fresh pea pods.
I found it to be somewhat bland, so I added green pepper, white onion, sesame oil, black bean sauce, chili garlic sauce, and fish roe as well, as with my Fish Roe Fried Rice.

Baby Bok Choy with Mushroom Sauce

The bok choy was nice as-is (recipe below), although I used palm sugar rather than brown sugar and corn starch rather than potato starch.

Here are the recipes I consulted:
Chinese Cashew Fried Rice Recipe
Chinese-Style Baby Bok Choy with Mushroom Sauce

This one is an indian-spiced variation that I’m anxious to try:
Peas and Cashew Fried Rice

Related (?): DJ Baby Bok Choy :-)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s