Bok Choy Stir Fry

 From Love and lemons  https://www.loveandlemons.com/bok-choy-stir-fry/

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

I took some time to season my new wok today, so I was excited to use it.  I had an abundance of large bok choy, and found this recipe.  It was very good, although I didn’t follow it closely.  The sauce is good, but makes just a small amount, so I suggest at least doubling it if you don’t stay with the exact amounts of veggies in the recipe.  It’s added at the end, so you can judge how much you need to use.

I also skipped the carrots but added a red onion and a red pepper.  The edamames were a good addition.  I happened to have a lot of leftover rice from other meals, so I used that instead of noodles, but I think the noodles would have looked and tasted good. I’ll try again with a different combo.  

From the website:

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.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 2

Ingredients

sauce:

• 1 ½ tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice, plus extra lime slices for serving
• ½ teaspoon honey (or maple syrup if vegan)
• ½ teaspoon minced ginger. (Or more)
• 1 small garlic clove, minced
• ½ teaspoon sesame oil

for the stir fry:

• 1 tablespoon sunflower oil (or any high-heat oil)
• 4 ounces shiitake mushrooms, stems removed, sliced
• ½ small head broccoli, florets chopped, stems peeled into strips
• 2 scallions, chopped. (Or onion)
• 2 baby bok choy, sliced vertically into quarters
• ½ cup edamame
• 1 carrot, peeled into thin strips (or red pepper)
• 4 ounces brown rice pasta *(see note)
• 2 teaspoons sesame seeds
• sambal or sriracha, for serving

Instructions

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