Pak Choy (Bok Choy) Stir Fry

Sauce:
1½ tablespoons tamari
2 tablespoons rice vinegar
1 teaspoon fresh lime juice, plus extra lime slices for serving
½ teaspoon honey or maple syrup
½ teaspoon minced fresh ginger
1 small garlic clove, minced
½ teaspoon toasted sesame oil

Stir Fry:
113g soba noodles or brown rice pasta
1 tablespoon sunflower oil or any high-heat oil
113g mushrooms, stemmed and sliced
½ small head broccoli, florets chopped, stems peeled into strips
2 spring onions, chopped
2 baby pak choy, quartered vertically
½ cup frozen edamame or use your broad beans, blanched
1 carrot (use yours), peeled into thin strips
2 teaspoons sesame seeds
Sriracha or sambal, for serving

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.

Heat the oil in a large skillet over medium heat. Add the mushrooms and broccoli, stir to coat then let cook 1-2 minutes until the mushrooms begin to soften and the broccoli begins to brown.

Add the spring onions, pak choy, and beans. Cook, stirring occasionally for another 2 minutes, until the pak 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.

Why it's great: This uses your pak choy, broccoli, carrots, and broad beans in one delicious Asian-inspired meal! The tangy ginger-garlic sauce brings everything together perfectly.

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