Spicy Cranberry Mushroom Bok Choy Stir Fry (Low Fat, Vegan, Oil Free)

This recipe is a great one for your leftover cranberries that might be in the fridge or freezer after the holidays (it also makes a fantastic holiday side dish if it’s the season!). I purchased way too many bags of cranberries, and have been left with more than I care to admit on hand. So looking for a way to use them up, I thought I’d try making a stir fry with some and it worked out perfectly. It’s colorful, and tangy! The first time I tried this it was too tart and tangy, but with a bit of maple syrup (or stevia), you can balance it out to deliciousness.

Note: I have added “making this recipe” photos just after the recipe in this post.

Because cranberries have enough pectin to thicken into a sauce, you will find this sauce sticks to the vegetables so nicely and doesn’t run all over the place.
The combination of the cranberries and lemon along with the slight sweetness almost gives this one a sweet and sour flavor.

And of course, you don’t need a bit of oil either. If you keep stirring the vegetables as they cook, nothing will stick to the pan. I am using Shanghai Bok Choy in this recipe, but you can use baby bok choy, or another similar leafy green. Whatever will hold up to the heat of a stir fry well should taste good.

Spicy Cranberry Mushroom Bok Choy Stir Fry

This colorful and tangy stir fry is an excellent way to use up your surplus cranberries after holiday meals. 

4.41 from 5 votes

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Course: Main Course

Cuisine: Asian, Fusion

Keyword: bok choy, chili garlic sauce, coconut aminos, Cranberries, garlic, ginger, lemon juice, maple syrup, mushrooms, soy sauce, stevia, tamari

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 Servings

Calories: 181kcal

Author: Jen deHaan

Ingredients

• 4 cups bok choy washed, and cut as preferred
• 2 cups mushrooms sliced, any type
• 1 1/2 cups cranberry fresh or frozen and thawed

SAUCE

• 2 Tbsp lemon juice
• 2 Tbsp coconut aminos or sub soy sauce, tamari, or liquid aminos
• 1 Tbsp ginger minced
• 1 Tbsp garlic minced
• 1 Tbsp sriracha Or chili garlic sauce
• 1 Tbsp maple syrup for sugar-free sub 1/4 tsp pure leaf stevia extract or similar
• 1 Tbsp water

Instructions

• Whisk together all of the ingredients listed under “Sauce”, and add it to a pan on the stovetop set to medium-high heat.
• Add the cranberries and let cook for a few minutes until they start to pop and the sauce starts bubbling.
• Add the mushrooms and cook until they are soft and the sauce starts to turn slightly pink in color and thickens (the cranberries will release pectin).
• Add the bok choy leaves to the pan, and stir until they are wilted and warm.
• Recommend serving with rice.

Notes

Chili Garlic Sauce: Found in most grocery stores, and certainly any asian grocery stores or you can make your own. You can also substitute sriracha sauce or most chili sauces for the same result. Do note the sodium – most of the sodium content comes from this and the coconut aminos. You can make your own hot sauce to avoid this if desired.

Any bok choy or similar leafy green can be used. I am using Shanghai Bok Choy in the photo, but you can also use baby bok choy or try this recipe with a different green altogether. You can cut the stems as you prefer.

Servings: This makes 2 servings as a main dish, or 4 side servings. Recommend serving with rice, as this recipe will produce some sauce that will combine well with rice. If you are not serving with rice, you may want to reduce the sauce accordingly, or use an additional cup of vegetables.

Nutrition Facts

Spicy Cranberry Mushroom Bok Choy Stir Fry

Amount per Serving

Calories

181

% Daily Value*

Fat

 

0

g

0

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

0

mg

0

%

Sodium

 

612

mg

27

%

Potassium

 

826

mg

24

%

Carbohydrates

 

42

g

14

%

Fiber

 

2

g

8

%

Sugar

 

33

g

37

%

Protein

 

6

g

12

%

Vitamin A

 

6340

IU

127

%

Vitamin C

 

94.5

mg

115

%

Calcium

 

180

mg

18

%

Iron

 

2.1

mg

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Making this oil free stir fry

Making this recipe, in pictures:

Done!

This recipe can work with different kinds of greens. You can stick with asian greens, or branch out and try it with a bit of kale or cabbage even. Try slicing some thin carrots and celery, or whatever else you have on hand. The recipe as noted will leave you with a bit of additional sauce for the rice (although this will depend on how long you braise the vegetables, or how firmly you pack them while measuring) – so play around a bit if you aren’t serving it with rice.