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.
Recipe by Jeanine Donofrio on January 6, 2016
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.68 stars (46 reviews)
Keywords
bok choy, spring, winter
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)
Categories
Main dish
Steps
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.
