Bok Choy Stir Fry

why make this recipe

Bok Choy Stir Fry is a delicious and healthy dish that brings together a mix of fresh vegetables and flavorful sauce. This recipe is perfect for a quick weeknight dinner or a light lunch. It’s packed with nutrients, and the combination of textures and flavors will make your taste buds happy. Plus, it’s easy to make and can be customized to fit your preferences.

how to make Bok Choy Stir Fry

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

Directions:

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 for 1 to 2 minutes until the mushrooms begin to soften and the broccoli starts to brown.
4. 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.
5. Add the carrots and noodles and toss. Add the sauce, toss again. Squeeze in a bit of lime. Taste and adjust seasonings.
6. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

how to serve Bok Choy Stir Fry

Serve the Bok Choy Stir Fry warm on a plate. You can add extra lime slices and a small bowl of sriracha or sambal on the side for those who love a bit of spice.

how to store Bok Choy Stir Fry

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, simply warm in a skillet over medium heat until heated through.

tips to make Bok Choy Stir Fry

• Make sure not to overcook the vegetables. They should be tender but still have a little crunch.
• You can add other vegetables you like, such as bell peppers or snap peas.
• To make it more filling, add some protein like tofu, chicken, or shrimp.

variation

Swap soba noodles for rice or quinoa for a different base. You can also try using different types of greens instead of bok choy, such as kale or Swiss chard.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prep the ingredients ahead of time. Simply store the chopped vegetables and sauce separately in the fridge. Cook before serving for the best results.

2. What can I use if I don’t have tamari?
You can use soy sauce as an alternative, but be aware that it may affect the dish’s flavor and saltiness.

3. Is this dish vegan-friendly?
Yes, this recipe is vegan as long as you use maple syrup instead of honey. All other ingredients are plant-based.

Bok Choy Stir Fry

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• Author: ikramnihad
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and healthy stir fry packed with fresh vegetables and flavorful sauce, perfect for a quick weeknight dinner or light lunch.

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Ingredients

Scale 1x2x3x

• 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

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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.
3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat, then let cook for 1 to 2 minutes until the mushrooms begin to soften and the broccoli starts to brown.
4. 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.
5. Add the carrots and noodles and toss. Add the sauce, toss again, and squeeze in a bit of lime. Taste and adjust seasonings.
6. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

Notes

Make sure not to overcook the vegetables. Feel free to customize with your favorite veggies or protein.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 0mg

Keywords: bok choy, stir fry, healthy dinner, vegan recipe, quick meal