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4.7 from 135 votes

Bok Choy Stir Fry

My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Course: Main Course

Ingredients

sauce:
  • 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
for the stir fry:
  • 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

Instructions

    Cup of Yum
  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.

Notes

  • For gluten free soba noodles, I like the King Soba brand. For brown rice pasta, I like Delallo.