Bok Choy Recipe

Man, while it was a far cry from what I do now, stir-fry was most likely the first dish I ever learned how to prepare. What it meant to be broke in college was to live off of frozen veggies. Four bags at Publix cost a dollar, you know.

I would toss them in with some fast brown rice and soy-coating everything. Technically “healthy” even though, to be honest, it wasn’t that delicious. Here I was attempting to trick myself into believing it was a feast while my housemates were eating real pizza!

I do, however, truly like making delicious stir-fries these days. The key is fresh vegetables, of which baby bok choy is a necessity for the perfect balance of greens to crispness.

Together with the broccoli florets and even the STEMS, shiitake mushrooms provide this amazing depth of flavor. Using a vegetable peeler, I sliced them into thin ribbons and tossed them into the pan. Whatever your financial situation, every stalk of broccoli gets used—you have to love being creative in the kitchen!

What more noteworthy difference exists? There in the sauce. I failed horribly with my college concoction. Right now, this one? Light, tangy, and completely amazing—a fantasy.

Contains tamari, ginger, rice vinegar, fresh lime juice, and sesame oil. Make a lot so you can easily have a delicious and wholesome stir-fry ready to go; it keeps well in the refrigerator for several weeks!

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Bok Choy Recipe

Bok Choy Recipe

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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




  • 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


  • 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)


  1. Make the Sauce: Whisk together tamari, rice vinegar, lime juice, honey/maple syrup, ginger, garlic, and sesame oil. Set aside.
  2. Cook the Noodles: Boil noodles according to package directions. Drain, rinse with cold water, and toss with a little oil to prevent sticking (optional).
  3. 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.
  4. 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).


  • Use gluten-free soba noodles for a gluten-free option (brand suggestion: King Soba).
  • Like brown rice pasta? Try Delallo brand.
  • Author: Mekar Official
  • Prep Time: 15
  • Cook Time: 15


  • Serving Size: 2


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