Delicious Bok Choy Stir-Fry - Easy to Make at Home!
Hello! Today, I want to share a recipe with you that will allow you to create wonders in the kitchen: Bok Choy Stir-Fry! Believe me, with this recipe, you'll rediscover how delicious vegetables can be. The unique aroma of ginger and garlic sauce combined with bok choy results in a flavor you must try. If you're looking for a healthy and practical dinner, you're in the right place!
- 1½ tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon fresh lime juice (extra lime wedges for serving)
- ½ teaspoon honey (or maple syrup)
- ½ teaspoon finely chopped fresh ginger
- 1 small garlic clove (finely chopped)
- ½ teaspoon toasted sesame oil
- 115 grams soba noodles or brown rice pasta
- 1 tablespoon sunflower oil (or another high-heat oil)
- 115 grams shiitake mushrooms (stems removed and sliced)
- ½ small head of broccoli (florets chopped, stems peeled into strips)
- 2 green onions (chopped)
- 2 baby bok choy (quartered lengthwise)
- ½ cup frozen edamame (thawed)
- 1 carrot (peeled into thin strips)
- 2 teaspoons sesame seeds
- Sriracha (or sambal, for serving)
Let's start by preparing our sauce! Mix tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil in a bowl and set aside.
Now let's cook our noodles. In salted boiling water, cook according to the package instructions until al dente. Drain and set aside.
Heat a large pan over medium heat. Add sunflower oil, then add shiitake mushrooms and broccoli. Stir and cook for 1-2 minutes.
Add green onions, bok choy, and edamame to the pan. Cook until the vegetables are tender but still vibrant in color.
Add the carrots and noodles, then pour in the prepared sauce and mix. Squeeze some lime juice on top, taste, and adjust the seasoning.
Finally, sprinkle with sesame seeds and serve with extra lime wedges and hot sauce. Enjoy!
Delicious Bok Choy Stir-Fry - Easy to Make at Home! Cooking Tips
When quartering the bok choy, slightly trim the root ends of the stalks so the leaves cook faster. Also, if you prepare your sauce a day in advance and let it sit in the fridge, the flavors will intensify.
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