This bok choy stir fry is an easy, quick and nutritious meal! The secret to this stir fry is the sauce: a mixture of sweet, spicy, and savory. Oh, and a whole lot of bok choy!
Whisk all stir fry sauce ingredients together. Reserve.
Cook the chow mein noodles according to package directions. Reserve.
12 ounces chow mein noodles
In a large skillet or wok, add the peanut oil and heat over medium-high heat.
1 tablespoon peanut oil
Add the red bell peppers, mushrooms and bok choy. Cook, stirring often, for about 4 minutes (until fork-tender).
1 cup red bell pepper, 1 cup mushrooms, 6 cups baby bok choy
Add the reserved chow mein noodles to the skillet with the veggies.
Add the reserved sauce and toss to combine. The noodles and vegetables should be coated with the sauce.
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.
Serve and enjoy!
Notes
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!
Store leftovers in an airtight container in the fridge for up to 4 days.