Bok Choy Stir Fry
Serves 2
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.
Ingredients
sauce:
- 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
for the stir fry:
- 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
Instructions
- Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
- 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).
- 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.
- 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.
Notes
For gluten free soba noodles, I like the King Soba brand. For brown rice pasta, I like Delallo.