Wok-Stirred Bok Choy and Fennel Medley

"Stir fry recipe using bok choy, fennel, leeks, mushrooms, onions, Canadian bacon, and canned tomatoes. The recipe should be gluten-free, soy-free, corn-free, peanut-free, lectin-free, sugar-free, and use A2 dairy if any dairy is included. It should be anti-inflammatory, use organic preferred ingredients, minimal processing, low sodium, and suitable for weight loss while maintaining good nutrition. Cooking time should be 30-60 minutes and suitable for 4 servings."

Muffin

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8/22/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A vibrant, anti-inflammatory wok stir fry with fresh bok choy, fennel, leeks, mushrooms, and Canadian bacon in a rich tomato sauce, perfect for a nutritious, gluten-free family meal.

glutenfree antiinflammatory wok low-sodium lectinfree omnivore

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Name: Wok-Stirred Bok Choy and Fennel Medley
Yield: 4
Ingredients: 1 lb bok choy, chopped; 1 medium fennel bulb, thinly sliced; 1 large leek, white and light green parts only, sliced and rinsed; 8 oz mushrooms, sliced; 1 medium onion, thinly sliced; 6 oz Canadian bacon, chopped; 1 cup canned diced tomatoes (no salt added, organic if possible); 2 tbsp olive oil; 1 tsp ground turmeric; 1/2 tsp ground ginger; 2 cloves garlic, minced; 1/4 tsp black pepper; 1/4 cup low-sodium chicken or vegetable broth (organic if possible); 2 tbsp fresh lemon juice; 1 tbsp chopped fresh parsley; Optional: 1 oz shaved A2 dairy Parmesan cheese

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