Baby Bok, Chickpea, and Mushroom Stir Fry

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My appetite has been huge of late. I’ve been eating almost double than what I would eat if it weren’t so cold. I’ve been eating at least a cup of brown rice every day. Stir fries are the perfect way to use up whatever produce it is that I have hanging around.


  • 1 cup chickpeas, cooked
  • 3 heads baby bok choy, sliced thinly
  • 1 cup crimini mushrooms, sliced thinly (you can use whatever mushrooms you’ve got)
  • 2 Tbsp sesame oil
  • 1 Tbsp Coconut Aminos (or tamari if you can tolerate soy)
  • 1 tsp mirin
  • 1 tsp brown rice vinegar
  • 1 tsp sea salt
  • 1 Tbsp sesame seeds

Heat oil in skillet on medium heat. Add mushrooms and saute until just tender. Add coconut aminos, mirin, brown rice vinegar, and salt. Stir to combine. Add chickpeas and bok choy. Saute until chickpeas are warmed through and bok choy is cooked. Sprinkle sesame seeds on top as a tasty garnish. Serve alongside brown rice or quinoa. And maybe even add a piece of pickled carrot and cauliflower. Enjoy!


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