Bok Choy Stir Fry

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

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

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.