Bok Choy Stir Fry

Ingredients · for 4 (scales to your household)

• 1 1/2 tablespoons Tamari not counted
• 2 tablespoons Rice vinegar not counted
• 1 teaspoon Lime juice not counted
• 1/2 teaspoon Honey, or maple syrup not counted
• 1/2 teaspoon Fresh ginger not counted
• 1 Garlic clove not counted
• 1/2 teaspoon Toasted sesame oil not counted
• 4 ounces Soba noodles or brown rice pasta not counted
• 1 tablespoon Sunflower oil, or any high-heat oil not counted
• 4 ounces Shiitake mushrooms not counted
• 1/2 Head broccoli, florets chopped, stems peeled into strips not counted
• 2 Scallions not counted
• 2 Baby bok choy not counted
• 1/2 cup Edamame not counted
• 1 Carrot not counted
• 2 teaspoons Sesame seeds not counted
• Sriracha, or sambal not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.