Gluten-Free Kitchen Side Dish Vegetable

Peking Chinese Stir Fry Vegetables

By Chris Capell

Growing up in America, I was not alone in thinking that vegetables should be cooked to mush. After being exposed to Asian cooking, I realized that the widespread overcooking of vegetables I had been exposed to for most of my life was part of the reason I ate so little vegetables. Times have changed, and vegetables don’t get cooked for very long in our house anymore.

Stir fry vegetables need high heat from a wok to cook quickly. Any veggie cooked this way will end up with plenty of moisture and a little bit of a crunch. For this cook, we used Chinese eggplant (about 1/4 the size of the typical American eggplant), baby bok choy, mushrooms and onion. But use any vegetable that you like, or have.


Print Recipe
  • 5 bunches baby bok choy
  • 1 Chinese eggplant
  • 1 8 oz. package mushrooms
  • 1 small onion
  • 2 tsp Dizzy Pig Peking Chinese-style Seasoning
  • 1 Tbsp oyster sauce (use gluten-free oyster sauce to keep recipe gluten-free)
  • 2 tsp soy sauce  (use gluten-free soy sauce or tamari to keep recipe gluten-free)
  • 2 Tbsp oil for frying


Prepare vegetables

  1. Chop the base off the bok choy and separate the stalks.
  2. Wash bok choy thoroughly and dry on paper towels or in a salad spinner
  3. Separate bok choy leaves and stems
  4. Cube eggplant into bite-size pieces
  5. Cut mushroom into quarters or halves, depending on the size
  6. Roughly chop onion

Stir-fry vegetables

  1. Heat wok on high until it just begins to smoke and add oil
  2. Working quickly but carefully, add onion to wok and stir constantly until fragrant, about 30 seconds
  3. Add mushrooms and eggplant, and toss for a minute or so
  4. Season with Peking, and continue tossing for another minute until slightly softened
  5. Add bok choy stems and toss for another minute or two
  6. Add bok choy leaves and toss until wilted – this doesn’t take long
  7. Add oyster sauce and soy sauce. Turn off heat and toss until incorporated.
  8. Serve and enjoy!