This vegan rice bowl uses shiitake mushrooms, bok choy, rice, Thai peanut sauce, green onions, and cilantro. It makes two simple bowls for lunch or dinner, with a teriyaki sauce option for faster prep.
Ingredients
- 2 pounds baby bok choy ends trimmed
- 8 ounces shiitake mushrooms sliced
- 4 cups white or brown rice cooked
- ¼ cup Thai Peanut Sauce or coconut aminos teriyaki sauce I like Coconut Secret
- 2 green onions white and green parts sliced
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- In a large nonstick pan, combine the bok choy and mushrooms. Cook over medium heat until softened and tender, adding a splash of water to the pan if necessary, about 3 minutes.
- Divide the rice between two bowls and top with the sautéed veggies, peanut sauce or coconut aminos, green onions, and cilantro, then serve.