Bok choy and Mushroom Stir Fry with steamed rice

There are times when you have limited ingredients in the fridge and are absolutely stumped about what you can cook for dinner. It can be especially taxing after a long day at work and you are famished, to add to all the day's misery.

I also dislike using redundant flavors and am always on the lookout for mixing various ingredients together to make something new and delicious. I usually stock up on a lot of greens in the house, but on this particular day all i had was a handful of beans, bok choy and mushrooms. This is what I did manage to stir up.

Ingredients:

One bunch Bok choy

Handful of beans

1 small onion

Mushrooms 10 heads

Chicken stock 1/2 cup

Black sesame seeds roasted

Garlic minced 1 small piece

1 tablespoon corn flour (optional)

Salt

1 tablespoon Worcestershire sauce

Salt and black pepper

A portion of Uncooked rice

Star anise

Method:

Firstly steam the rice with two pods of star anise and salt until it is light and fluffy. Set aside This gives the rice an excellent fragrance and adds to the flavor when served with the gravy.

Wash and chop the Bok Choy, beans, onion and mushrooms in long vertical even sized pieces. In a large Pan/wok heat some oil and fry the garlic for a minute. Now usually you would add the ginger to a very hot wok, but for bok choy I prefer using it on medium heat. Add the chopped onions and let it fry for a minute. Next add the beans and toss them for two minutes. Add the mushrooms next and toss for a minute. Finally add the bok choy and let it cook through mixing continuously. Now add the chicken stock along with the worcestershire sauce and cook on high heat. Season with salt and pepper. If you want a thick gravy you may add one spoon of corn flour in some chicken stock and add this to the vegetables. You will get a nice creamy consistency which is suitable to eat with the rice. ALthough you may completely miss this step if you don't want to add starch to the meal.

Finally just before serving, garnish with roasted black sesame seeds. Serve hot with the steamed rice.