Name: Bok Choy Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1½ tablespoons tamari; 2 tablespoons rice vinegar; 1 teaspoon fresh lime juice (plus extra lime slices for serving); ½ teaspoon honey (or maple syrup); ½ teaspoon minced fresh ginger; 1 small garlic clove (minced); ½ teaspoon toasted sesame oil; 4 ounces soba noodles or brown rice pasta; 1 tablespoon sunflower oil (or any high-heat oil); 4 ounces shiitake mushrooms (stemmed and sliced); ½ small head broccoli (florets chopped, stems peeled into strips); 2 scallions (chopped); 2 baby bok choy (quartered vertically); ½ cup frozen edamame (thawed); 1 carrot (peeled into thin strips); 2 teaspoons sesame seeds; Sriracha (or sambal, for serving)

Bok Choy Stir Fry

My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal.

30 min total 15 min prep 15 min cook 2

Instructions

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1 Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
2 In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
3 Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
4 Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.