Vegan Sausage and Bok Choy Stir Fry

I’m going to keep this short and simple, just like this Vegan Sausage and Bok Choy Stir Fry. This dish takes 30 minutes start to finish, its super delicious, and most of all, my kids both loved it. I’m going to call this meal a win. I used some Beyond Sausage for this recipe, but you can use whatever brand you prefer. You need 4 sausage links worth, or in my case, 1 pack of Beyond, so just make sure you take that into account so you have enough.

Like I said, this dish is super simple. It only takes 7 ingredients, and 3 of those are condiments. I chose to use baby bok choy as I personally prefer it. I just feel like it’s a bit more tender, but that’s just me. It took about 6 baby heads of bok choy, so probably only 1 large should you decide to go that route. The choice is up to you. I served mine over some cauliflower rice to keep it low carb, but brown rice or grain free rice would be great as well.

Serve with extra chili sauce and liquid or coconut aminos to suit your taste buds.

Vegan Sausage and Bok Choy Stir Fry

Author: The Lean Clean Eating Machine

Ingredients:

• 6 heads of baby bok choy; chop white stems first, then chop the leafy part and set aside separately to use later
• 1/2 small sweet onion; finely chopped
• 1 big handful finely sliced napa cabbage
• 4 cloves garlic; smashed and minced
• Drizzle of olive oil
• 1 package of Beyond Sausage, or 4 links worth or whatever brand you prefer
• 1 teaspoon sesame oil
• 1 tablespoon chili garlic sauce
• 1 tablespoon liquid aminos, coconut aminos or low sodium tamari

Instructions: 

1. In a large frying pan, place all four links of vegan sausage and mash them up like you would ground beef. A meat masher comes in handy here, but you can also use a potato masher. Cook on medium/high heat for about 6 minutes, stirring consistently, then place finished sausage in a bowl and set aside.
2. In your empty frying pan, add in the chopped white parts of your bok choy and prepared sweet onions. Drizzle lightly with olive oil and cook on medium/high heat until onions become slightly translucent, and bok choy stems look tender.
3. While bok choy and onions are cooking, place your sesame oil, chili garlic sauce and aminos in a small dish and whisk to thoroughly combine. Set aside.
4. Add your beyond sausage back in along with your garlic, and stir to throughly mix. Cook for about 30 seconds, or until garlic is fragrant, then add in your sauce and stir to combine.
5. Add in the chopped leafy parts of your bok choy, and the handful of shredded napa cabbage. Cook until the leafy parts have started to slightly wilt, then remove from heat.
6. Serve over rice or cauliflower rice, and top with extra chili garlic sauce or aminos if desired.