Description

Ever wonder how to turn simple veggies into a flavor-packed meal that’s ready in a flash? What if you could whip up a Bok Choy Stir Fry that earns a 4.68 rating from 46 happy eaters, yet takes just 30 minutes? This recipe’s your ticket to a vegan, gluten-free adaptable dinner that’s perfect for busy weeknights or healthy meal prep.

Ingredients

Scale

For the Sauce

1½ tablespoons tamari: Savory, umami depth. Sub: Soy sauce or coconut aminos for gluten-free.
2 tablespoons rice vinegar: Tangy, bright acidity. Sub: Apple cider vinegar or white vinegar.
1 teaspoon fresh lime juice, plus extra lime slices: Zesty, citrusy lift. Sub: Lemon juice.
½ teaspoon honey (or maple syrup for vegan): Subtle sweetness to balance acid. Sub: Agave or a pinch of sugar.
½ teaspoon minced fresh ginger: Warm, zesty kick. Sub: ¼ teaspoon ground ginger.
1 small garlic clove, minced: Savory depth. Sub: ¼ teaspoon garlic powder.
½ teaspoon toasted sesame oil: Nutty, aromatic richness. Sub: Olive oil (less intense).

For the Stir Fry

4 ounces soba noodles (or brown rice pasta): Chewy, hearty base. Sub: Rice noodles, zucchini noodles, or gluten-free spaghetti.
1 tablespoon sunflower oil (or any high-heat oil): For stir-frying. Sub: Avocado oil or grapeseed oil.
4 ounces shiitake mushrooms, stemmed and sliced: Meaty, umami flavor. Sub: Cremini, oyster, or button mushrooms.
½ small head broccoli, florets chopped, stems peeled into strips: Crunchy, vibrant green. Sub: Cauliflower or asparagus.
2 scallions, chopped: Mild, oniony bite. Sub: Chives or green onions.
2 baby bok choy, quartered vertically: Tender, crisp star. Sub: Regular bok choy or napa cabbage.
½ cup frozen edamame, thawed: Protein-packed pop. Sub: Green peas or fava beans.
1 carrot, peeled into thin strips: Sweet, crunchy color. Sub: Bell pepper or zucchini strips.
2 teaspoons sesame seeds: Nutty, toasty garnish. Sub: Toasted sunflower seeds or skip.
Sriracha or sambal, for serving: Spicy kick. Sub: Chili oil or hot sauce.

With about 16 ingredients, this stir fry is simple yet bold. Fresh bok choy and a zesty sauce make it a vegan star.

(Word count: ~400. Let’s cook!)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Sauce (3 Minutes)

In a small bowl, stir together 1½ tablespoons tamari, 2 tablespoons rice vinegar, 1 teaspoon fresh lime juice, ½ teaspoon honey (or maple syrup), ½ teaspoon minced fresh ginger, 1 small minced garlic clove, and ½ teaspoon toasted sesame oil. Set aside. Tip: Taste and adjust sweetness or acidity to your liking.

Step 2: Cook the Noodles (7 Minutes)

Bring a pot of salted water to a boil. Cook 4 ounces soba noodles (or brown rice pasta) according to package directions until al dente (usually 5-7 minutes). Tip: Check 1 minute early to avoid overcooking.
Drain, rinse under cold water, and set aside. Alternatively, toss with a drizzle of oil to prevent clumping. Tip: Keep noodles in cold water if not using immediately.

Step 3: Stir-Fry the Veggies (8 Minutes)

Heat 1 tablespoon sunflower oil in a large skillet over medium heat. Add 4 ounces sliced shiitake mushrooms and ½ small head broccoli (florets and peeled stem strips). Stir to coat, then cook undisturbed for 1-2 minutes until mushrooms soften and broccoli browns slightly. Tip: Don’t stir too often to get a nice sear.
Shake the pan, stir, then add 2 chopped scallions, 2 baby bok choy (quartered), and ½ cup thawed edamame. Cook, stirring occasionally, for 2 minutes until bok choy and broccoli are tender but vibrant. Tip: Keep veggies crisp for best texture.

Step 4: Combine and Serve (2 Minutes)

Add 1 carrot (peeled into thin strips) and the cooked noodles to the skillet. Toss to combine.
Pour in the sauce and toss again to coat evenly. Squeeze in extra lime juice and adjust seasonings to taste.
Sprinkle with 2 teaspoons sesame seeds. Serve with lime slices and sriracha or sambal on the side.

(Word count: ~750. Time to serve!)