Bok Choy Stir Fry
- Womenscorner Desk
- November 13, 2020
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
- 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
- 2 baby bok choy, sliced vertically into quarters
- ½ cup edamame
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- 1 carrot, peeled into thin strips
- 4 ounces brown rice pasta
- 2 teaspoons sesame seeds
- sambal or sriracha, for serving
Method : Make the sauce by stirring together the tamari, rice vinegar, juice , honey, ginger, garlic, and vegetable oil . Set aside. In a pot of salted boiling water, cook the noodles consistent with the package directions until hard. Drain, rinse and put aside (or leave them in cold water or toss with a touch oil to stop clumping). Heat the oil during 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 melt and therefore the broccoli begins to brown. Give the pan an honest shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for an additional 2 minutes, until the bok choy and broccoli are tender but still vibrant.
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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.
