This spicy cabbage bowl is a quick, easy, and flavorful weeknight meal! The crunchy cabbage is perfectly complemented by the savory texture of the TVP (textured vegetable protein). A simple chili garlic sauce adds a delicious kick, while a sprinkle of sesame seeds provides a nice nutty finish. Feel free to add other veggies like carrots or bell peppers for extra nutrients and color. It’s a budget-friendly and satisfying vegetarian option, perfect for lunch or dinner. Enjoy!
Ingredients:
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1 inch ginger, grated (or 1 tablespoon ginger paste)
* 2 tablespoons olive oil or sesame oil
* 1/4 cup soy sauce (or coconut aminos for soy-free)
* 2 tablespoons rice vinegar
* 1 cup textured vegetable protein (TVP), rehydrated according to package directions
* 2-4 tablespoons fermented kimchi chili paste (or spicy kimchi), to taste
* 1/2 cup water (more as needed)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon chili powder (or red pepper flakes)
* 1/4 teaspoon cinnamon
* 2 large bunches of bok choy, chopped (about 6 cups)
* 1-2 tablespoons sriracha (or more, to taste)
* Spicy chili oil, for topping
Instructions:
1. Heat the oil: In a large skillet or wok, heat the olive oil or sesame oil over medium heat.
2. Sauté the aromatics: Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated (or pasted) ginger, and cook for another minute until fragrant.
3. Build the sauce: Stir in the soy sauce (or coconut aminos), rice vinegar, and rehydrated TVP.
4. Add kimchi and water: Add the fermented kimchi chili paste and 1/2 cup of water. Bring to a simmer, then reduce heat and cook for 5-7 minutes, allowing the sauce to thicken slightly.
5. Season and add bok choy: Stir in the salt, pepper, garlic powder, chili powder, and cinnamon. Add the chopped bok choy and cook until wilted, about 5-7 minutes. Add more water if needed to prevent sticking or burning.
6. Add sriracha and finish cooking: Stir in the sriracha. Cook for another minute to allow the flavors to meld.
7. Serve: Serve immediately, topped with spicy chili oil.
Notes:
* Adjust the amount of fermented kimchi chili paste and sriracha to control the level of spiciness. Start with less and add more to taste.
* Feel free to substitute other vegetables for some of the bok choy, such as spinach or mushrooms.
* For a vegetarian version, ensure your soy sauce or coconut aminos are vegetarian-friendly.
* Using sesame oil will add a distinct nutty flavor to the dish.
Enjoy your delicious and spicy bok choy bowl!
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