RECIPES
Bok Choy Stir Fry
BY MATTHEW LEE
JANUARY 05, 2024
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Here's a hearty vegan recipe to use that healthy & crunchy bok choy you may have received in your Peko order!

Ingredients:

  • 1 ½ tablespoons tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh lime juice, plus extra lime slices for serving
  • ½ teaspoon honey (or maple syrup if vegan)
  • ½ teaspoon minced ginger
  • 1 small garlic clove, minced
  • ½ teaspoon sesame oil

 

Instructions:

  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.

 

Source:

Love and Lemons