Sweet & Sour Vegetable Stir-Fry with Radishes, Bok Choy & Pink Rice

Sweet & Sour Vegetable Stir-Fry

with Radishes, Bok Choy & Pink Rice

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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.

From the Test Kitchen

This vegetable stir-fry is pretty in pink, thanks to an extraordinary variety of rice—with legendary origins. The story goes that a Madagascan farmer spotted a couple grains of rice in an empty bag that he had bought for storage. When he planted and nurtured them, these distinctive grains yielded an abundance of incredible pink rice, which spread across the land. Here, its bright almost fruity flavor echoes that of agave nectar to put the sweet in sweet-and-sour.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    535 Cals (est.)
fresh
ingredients
Sweet & Sour Vegetable Stir-Fry with Radishes, Bok Choy & Pink Rice
Title
time-saving
tips & techniques
Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and simmer 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Cut the radishes into bite-sized wedges. Peel and mince the ginger. Roughly chop the peanuts. In a small bowl, combine the cornstarch, ponzu sauce and ¼ cup of water.

Cook the radishes:
3 Cook the radishes:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned.

Add the aromatics:
4 Add the aromatics:

Add the white bottoms of the scallions and ginger to the pan of radishes. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, agave nectar and 1 tablespoon of water. Cook, stirring occasionally, 30 to 45 seconds, or until the liquid is slightly reduced in volume.

Finish the vegetables:
5 Finish the vegetables:

Add the bok choy to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the cornstarch-ponzu sauce mixture (stirring just before adding); cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished vegetables between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!

Tips from Home Chefs

Sweet & Sour Vegetable Stir-Fry

Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and simmer 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Cut the radishes into bite-sized wedges. Peel and mince the ginger. Roughly chop the peanuts. In a small bowl, combine the cornstarch, ponzu sauce and ¼ cup of water.

Prepare the ingredients:
Cook the radishes:
11" PFOA-Free CTX Nonstick Pan
3 Cook the radishes:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned.

4 Add the aromatics:

Add the white bottoms of the scallions and ginger to the pan of radishes. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, agave nectar and 1 tablespoon of water. Cook, stirring occasionally, 30 to 45 seconds, or until the liquid is slightly reduced in volume.

Add the aromatics:
Finish the vegetables:
5 Finish the vegetables:

Add the bok choy to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the cornstarch-ponzu sauce mixture (stirring just before adding); cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice and finished vegetables between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!

Plate your dish:
Browse Steps
1 of 6