Man, stir-fry was probably the first thing I ever learned to cook, even though it was a far cry from what I make now. Back in my college days, being broke meant living off frozen veggies. You know the kind – four bags for a dollar at Publix? I’d toss those in with some instant brown rice and drown it all in soy sauce. Sure, it was technically “healthy,” but let’s be honest, it wasn’t exactly delicious. Here I was trying to convince myself it was a feast while my roommates were feasting on actual pizza!
These days, though, I’m all about making stir-fries that are actually bursting with flavor. Fresh vegetables are key, and baby bok choy is a must-have for that perfect balance of crispness and greens. Shiitake mushrooms add this amazing savory depth, and the broccoli florets and even the STEMS! – I use a vegetable peeler to make thin ribbons out of them and throw them in the pan. Every part of the broccoli gets used, college budget or not – gotta love getting creative in the kitchen!
The other big difference? The sauce. My college concoction was a disaster. This one, though? It’s a dream – light, tangy, and absolutely delicious. It’s made with tamari, ginger, rice vinegar, fresh lime juice, and sesame oil. Feel free to make a big batch – it keeps well in the fridge for weeks, so you can have a healthy and flavorful stir-fry ready to go in no time!
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Bok Choy Recipe
Fresh vegetables are key, and baby bok choy is a must-have for that perfect balance of crispness and greens. Shiitake mushrooms add this amazing savory depth, and the broccoli florets and even the STEMS!
- Total Time: 30 minutes
Ingredients
Sauce:
- 1 ½ tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon lime juice (plus extra for serving)
- ½ teaspoon honey (or maple syrup for vegan)
- ½ teaspoon minced ginger
- 1 garlic clove, minced
- ½ teaspoon sesame oil
Stir-Fry:
- 1 tablespoon oil
- 4 oz shiitake mushrooms, sliced
- ½ broccoli head, chopped
- 2 scallions, chopped
- 2 baby bok choy, quartered
- ½ cup edamame
- 1 carrot, julienned
- 4 oz cooked brown rice noodles
- 2 teaspoons sesame seeds
- Sambal or sriracha (optional)
Instructions
- Make the Sauce: Whisk together tamari, rice vinegar, lime juice, honey/maple syrup, ginger, garlic, and sesame oil. Set aside.
- Cook the Noodles: Boil noodles according to package directions. Drain, rinse with cold water, and toss with a little oil to prevent sticking (optional).
- Stir-Fry the Veggies: Heat oil in a large skillet. Add mushrooms and broccoli, cook 2 minutes. Add scallions, bok choy, and edamame, cook another 2 minutes.
- Combine & Serve: Add carrots and noodles to the pan. Pour in sauce and toss. Squeeze extra lime, adjust seasonings, and sprinkle with sesame seeds. Serve with lime slices and sambal/sriracha (optional).
Notes
- Use gluten-free soba noodles for a gluten-free option (brand suggestion: King Soba).
- Like brown rice pasta? Try Delallo brand.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 2
