Bok Choy + Mushrooms with Gochujang Vinaigrette and a Fried Egg

This dinner is delicious – bok choy is one of my favorite vegetables (and one that I don’t cook with nearly enough) and Gochujang sauce is a constant in my fridge. The vinaigrette is light but full of flavor and spice. It would be great on any stir-fry dish or as a salad dressing. This was a pretty light meal, so serve it over rice or quinoa for a more balanced dinner. The recipe is super easy to make and will take less than 30 minutes! Dinner’s ready in no time.

For the vinaigrette:
1 TBSP gochujang sauce (Korean hot sauce)
4 TBSP lime juice
1 TBSP soy sauce
1 TBSP rice vinegar

For the rest of the dish:
1 package bok choy
1 package mushrooms
1 TBSP chopped garlic
1 TBSP chopped ginger
2 eggs
cilantro for garnish

View the full recipe at Egginon →