Bok Choy Stir Fry

Sourced from: loveandlemons.com

Ingredients for stir fry:

1 tablespoon sunflower oil (or any high-heat oil)

4 ounces shiitake mushrooms, stems removed, sliced

½ small head broccoli, florets chopped, stems peeled into strips

2 scallions, chopped

2 baby bok choy, sliced vertically into quarters

½ cup edamame (optional)

1 carrot, peeled into thin strips

4 ounces brown rice pasta (soba noodles for gluten free)

2 teaspoons sesame seeds

sambal or sriracha, for serving

Ingredients for sauce:

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

*or use any store bought ginger, garlic sauce

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.