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Maple & Sesame Root Vegetable Stir-Fry
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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- Est. Cals/serving
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Lotus roots are the stems of the floating lily-pad-like plants that grow throughout Asia and Australia. All parts of the plant, including the seeds, flower, and leaves are edible. The root, commonly used in stir-fries, is known for its crunchy and somewhat starchy texture. You can easily peel it with a vegetable peeler and just cut off the ends to reveal the unforgettable holey interior.
Get Cooking
fresh
ingredients
Title
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6 oz Sunchokes
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3 cloves Garlic
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1 Small Piece Ginger
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2 Scallions
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6½ oz Baby Bok Choy
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1 Lotus Root
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1 Sweet Potato
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1 bunch Cilantro
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¼ cup Cashews
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1 Tbsp Sesame Oil
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1 Tbsp Maple Syrup
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1 Tbsp Dark Soy Sauce
step-by-step
instructions
1
Prepare your ingredients:
Wash and dry the fresh produce. Peel the sunchokes and cut them into ¼-inch-thick slices. Peel and mince the garlic and ginger. Slice the scallions on an angle. Cut the baby bok choy in half lengthwise. Peel and slice the lotus root. Peel and cut the sweet potato into bite-sized pieces. Roughly chop the cilantro and cashews.
2
Cook the root vegetables:
In a large pan, heat some oil on medium-high until hot. Add the sweet potato and cook 5 to 7 minutes, or until lightly browned, stirring occasionally. Stir in the lotus root and sunchokes. Cook 8 to 10 minutes longer, or until the vegetables are tender when pierced with a fork, stirring occasionally
3
Add the aromatics & bok choy:
Add the ginger and garlic to the pan with the vegetables. Cook 2 minutes longer, or until softened, stirring. Add the bok choy and cook 2 minutes longer, or until slightly wilted.
4
Finish the stir-fry:
Add the sesame oil, maple syrup, and soy sauce to the pan with the vegetables. Cook about 1 minute, stirring everything to coat it in the sauce.
5
Plate your dish:
Divide the stir-fry between 2 plates. Garnish each with the cilantro, scallions, and cashews. Enjoy!
1
Prepare your ingredients:
Wash and dry the fresh produce. Peel the sunchokes and cut them into ¼-inch-thick slices. Peel and mince the garlic and ginger. Slice the scallions on an angle. Cut the baby bok choy in half lengthwise. Peel and slice the lotus root. Peel and cut the sweet potato into bite-sized pieces. Roughly chop the cilantro and cashews.
2
Cook the root vegetables:
In a large pan, heat some oil on medium-high until hot. Add the sweet potato and cook 5 to 7 minutes, or until lightly browned, stirring occasionally. Stir in the lotus root and sunchokes. Cook 8 to 10 minutes longer, or until the vegetables are tender when pierced with a fork, stirring occasionally
3
Add the aromatics & bok choy:
Add the ginger and garlic to the pan with the vegetables. Cook 2 minutes longer, or until softened, stirring. Add the bok choy and cook 2 minutes longer, or until slightly wilted.
4
Finish the stir-fry:
Add the sesame oil, maple syrup, and soy sauce to the pan with the vegetables. Cook about 1 minute, stirring everything to coat it in the sauce.
5
Plate your dish:
Divide the stir-fry between 2 plates. Garnish each with the cilantro, scallions, and cashews. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
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