Bok Choy Stir Fry

From Love and Lemons

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

Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.

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).

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.

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.