Nina Marcinowski

The list of ingredients might seem long but this goes together quickly and is tasty dish that really highlights this great green. It is from New Vegetarian Cuisine by Linda Rosensweig.


  • 2 tablespoons peanut oil (divided)
  • 1 cup chopped scallions
  • ½ teaspoon paprika
  • ¼ teaspoon ground red pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon chili sauce
  • 1 teaspoon dark brown sugar or honey
  • 4 cups cold cooked rice
  • 1 ½ tablespoons grated fresh ginger
  • 1 tablespoon soy miso
  • 3 cloves garlic, minced
  • 2 tablespoons chopped canned green chili peppers (Or try roasted fresh ones!)
  • 4 cups shredded bok choy
  • 2 cups quartered mushrooms
  • 1 tablespoon grated lime peel
  • ½ teaspoon ground cumin
  • ¼ cup chopped fresh cilantro


  1. In a wok or large frying pan over medium-high heat, warm 1 tablespoon of the oil.

  2. Add the scallions, paprika and red pepper; stir-fry 1 minute.

  3. Stir in the soy sauce, chili sauce and sugar or honey.

  4. Add the rice and stir-fry for 2 to 3 minutes, or until the rice is coated with the scallion mixture and heated through. Remove rice from pan. [She recommends keeping the rice warm by placing on a platter in a 150° oven but I’ve found that unnecessary.]

  5. Heat the remaining 1 tablspoon of oil in the pan. Add the ginger, miso, garlic, and chili peppers; stir-fry 1 minute. Add the bok choy, mushrooms, lime peel, and cumin; stir-fry for 5 to 7 minutes, or until vegetables are tender. Serve the bok choy mixture over the rice. Serves 4.