Bok Choy Stir Fry

🥘Ingredients

• vegetable broth - Vegetable broth is typically vegetarian so it's great if you're following a vegetarian diet. However, it's always a good idea to check the label if you're buying pre-made vegetable broth. Some commercial brands might include additives or flavorings that aren't vegetarian. Though it's rare, I have seen it.
• honey (not pictured) - Can substitute with agave nectar which is vegan.
• sesame oil - Make sure to buy toasted.
• chow mein noodles - I like to buy fresh chow mein noodles from the deli because they cook quickly but you can also use dried.
• peanut oil - For frying. Can also use canola oil.
• mushrooms - I suggest button, cremini, portobello or oyster but feel free to pick your favorite.
• baby bok choy - I use baby bok choy, which is usually about 3-6 inches long. It is sweeter than regular bok choy, which is slightly bitter. To cut the baby bok choy for this stir fry, you simply slice it in half and it's the perfect size. Or you can use regular bok choy, chopped into smaller pieces.
• cornstarch - To thicken the sauce.

*Check recipe card for ingredient amounts.

📖Substitutions

• If you wish to substitute or add more vegetables, here are some suggestions. Since the bok choy is part of the cabbage family, anything from that family should work nicely. Napa cabbage is one of the best choices for its Asian roots and similar texture to bok choy.
• If you prefer more of a variety, you can add some broccoli for its deep color and ability to soak up the sauce. Add some brighter colors with bell peppers or carrots. If you want vegetables that cook faster, baby spinach or snap peas are great whether they are cooked or raw. Sliced water chestnuts will add some crunch.
• Chow mein noodles are excellent in this stir fry, but you can also try ramen noodles, udon or rice noodles.

🔪How to Make it

Check out how to cook bok choy in stir fry below.

1. Whisk all stir fry sauce ingredients together. Reserve.
2. Cook the chow mein noodles according to package directions. Reserve.
3. In a large skillet or wok, add the peanut oil and heat over medium-high heat.
4. Add the red bell peppers, mushrooms and bok choy. Cook, stirring often, for about 4 minutes (until fork-tender).
5. Add the reserved chow mein noodles to the skillet with the veggies.
6. Add the reserved sauce and toss to combine. The noodles and vegetables should be coated with the sauce.
7. Combine 1 tablespoon cornstarch with 1 tablespoon cool water in a small bowl and add it to the stir fry. Continue to cook until the sauce thickens.
8. Serve and enjoy!

💭Top Tip

Here is a fun fact: did you know that bok choy can be used as an edible spoon? Be sure to save a stalk and use it for future soups. Once you’re done with your spoon, you can eat it and not worry about dishes!

🥗Side Dish Suggestions

For a side, I recommend a broth-based soup like this vegetarian kimchi tofu soup or a Chinese hot and sour soup. It adds spice, it’s light, and you can use your bok choy spoon as I mentioned earlier.

If you need more protein, try adding sliced chicken breast or cubed tofu.

🌡️Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

🥬More Green Vegetable Recipes to Try