Stir-Fried Vegetables & Freekeh with Eggs & Gochujang Honey Drizzle

Stir-Fried Vegetables & Freekeh

with Eggs & Gochujang Honey Drizzle

35 MIN
2 Servings
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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.
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From the Test Kitchen

To top warm grains of freekeh (a type of toasted wheat), you’ll cook a hearty duo of mushrooms and bok choy in a umami-rich mix of black bean sauce and sesame oil until deliciously tender. It’s all complete with sunny side-up eggs, a drizzle of spicy-sweet gochujang honey, and a sprinkle of crunchy sesame seeds.
16 green SmartPoints® per serving
14 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Dietary Information

Vegetarian WW Recommended Diabetes Friendly Plant-Forward 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Stir-Fried Vegetables & Freekeh with Eggs & Gochujang Honey Drizzle
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Cracked Freekeh
  • 4 oz Cremini Mushrooms
  • 10 oz Baby Bok Choy
  • 2 Scallions
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Honey
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Black Bean Sauce
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Knead the packet before opening. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients & marinate the peppers:
2 Prepare the ingredients & marinate the peppers:

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the chopped bok choy stems, sliced white bottoms of the scallions, and chopped garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Place in a separate bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the mushrooms & bok choy:
3 Cook the mushrooms & bok choy:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared bok choy stems mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves, black bean sauce, and sesame oil. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated and the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 

Make the gochujang honey:
4 Make the gochujang honey:

Meanwhile, in a bowl, whisk together half the honey (you will have extra), 1 teaspoon of olive oil, 1 teaspoon of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Fry the eggs & serve your dish:
5 Fry the eggs & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked freekeh topped with the cooked mushrooms and bok choy, marinated peppers, and fried eggs. Garnish with the gochujang honey, sliced green tops of the scallions, and sesame seeds. Enjoy!

Tips from Home Chefs

Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Knead the packet before opening. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients & marinate the peppers:

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the chopped bok choy stems, sliced white bottoms of the scallions, and chopped garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Place in a separate bowl; add the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the peppers:
Cook the mushrooms & bok choy:
3 Cook the mushrooms & bok choy:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared bok choy stems mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves, black bean sauce, and sesame oil. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated and the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 

4 Make the gochujang honey:

Meanwhile, in a bowl, whisk together half the honey (you will have extra), 1 teaspoon of olive oil, 1 teaspoon of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Make the gochujang honey:
Fry the eggs & serve your dish:
5 Fry the eggs & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked freekeh topped with the cooked mushrooms and bok choy, marinated peppers, and fried eggs. Garnish with the gochujang honey, sliced green tops of the scallions, and sesame seeds. Enjoy!

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