Bok Choy Stir Fry
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!
Servings: 4
Calories: 482kcal
Equipment
Ingredients
For the Stir Fry Sauce
- ½ cup vegetable broth
- ⅓ cup soy sauce
- 2 tablespoons liquid honey or agave nectar
- 2 teaspoons sesame oil
- 2 tablespoons fresh ginger minced
- 3 cloves garlic minced
- 1 tablespoon white sesame seeds
For the Stir Fry
- 12 ounces chow mein noodles
- 1 tablespoon peanut oil
- 1 cup red bell pepper sliced
- 1 cup mushrooms sliced
- 6 cups baby bok choy cleaned and sliced in half
- 1 tablespoon cornstarch
- 1 tablespoon cool water
Instructions
- 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
- Edible spoon: 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!
- Bok choy vs. 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.
- To clean bok choy: After trimming the base slightly, soak in cool water for a few minutes, lift them out and rinse with more cool water. Pat dry with a clean towel so that it sears nicely.
- For vegetarians: 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.
- Fridge storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 482kcal | Carbohydrates: 83g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1964mg | Potassium: 223mg | Fiber: 10g | Sugar: 16g | Vitamin A: 17021IU | Vitamin C: 209mg | Calcium: 422mg | Iron: 6mg
