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!)
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!)