Bok Choy and Mushroom Curry for a Meatless Meal

Bok choy is a type of Chinese cabbage with thick, crunchy stems and vibrant green leaves. It’s a close cousin of horseradish, which explains its mild peppery taste. It’s also quite similar to wasabi. But like other leafy veggies, it’s incredibly versatile and nutritious: a one-cup serving already covers 75% of your daily vitamin C needs.

While you can eat the veg raw, it’s even tastier in saucy stir-fries, soups, and stews, like in this bok choy recipe. It combines crisp greens with umami-filled mushrooms, ginataang gulay mix, and curry powder to make a flavorful all-veggie dish. Perfect for meatless Mondays (and every other day of the week)!

35 min.
4 People
Easy
Budget

Ingredients

300 g baby bok choy, rinsed and dried
1 red pepper, rinsed
200 g oyster mushrooms, cleaned
1 tbsp vegetable oil
1 (29-g) pack Knorr Ginataang Gulay mix
250 ml water
2 tbsp curry powder
140 g pineapple chunks
3 tbsp sesame seeds

Cooking Method

Cut bok choy stalks into 1-centimeter-wide strips. The leaves can be slightly wider. Slice peppers and mushrooms into strips.
Heat oil in a pan over medium flame. Fry bok choy stalks and peppers for 1 minute. Add mushrooms and sauté. Lastly, add bok choy leaves and fry briefly. Remove vegetables from the pan.
Pour Knorr Ginataang Gulay Mix and water into the pan. Sprinkle in curry powder. Bring to a boil while stirring. Cook for a few minutes over medium heat until thick.
Add pineapple chunks and cooked vegetables; toss to combine.
Garnish with sesame seeds and serve hot.

Don’t worry if your pan overflows at the start! Bok choy cooks fast and shrinks down within minutes, just like spinach. But if you want to maintain some of its natural crispness, take it off the heat before it cooks through. To make a spicier curry, add fresh chopped chilies (with their seeds intact!) and let them bloom in the hot oil. And for extra plant-based protein, fry up some cubed firm tofu before tossing in all the veggies. Peeled shrimp and chicken breast should work, too.