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Bok Choy Stir Fry Recipe

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A quick and flavorful bok choy stir fry with soba noodles, fresh vegetables, and a tangy ginger-garlic sauce. Perfect for busy weeknights, this dish is vibrant, customizable, and ready in just 30 minutes.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Ingredients

3 tbsp tamari (or soy sauce)

1 tbsp rice vinegar

2 tbsp fresh lime juice

1 tbsp honey or maple syrup

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1 tsp toasted sesame oil

6 oz soba noodles or brown rice pasta

2 tbsp sunflower oil (or other high-heat oil)

1 cup shiitake mushrooms, sliced

1 cup broccoli florets

3 scallions, sliced

2 baby bok choy, quartered

1/2 cup shelled edamame

1 medium carrot, julienned

1 tbsp sesame seeds

Sriracha or sambal, for serving

Instructions

  1. In a small bowl, whisk together tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil to make the sauce. Set aside.
  2. Cook soba noodles in salted boiling water until al dente. Drain, rinse under cold water, and set aside.
  3. Heat sunflower oil in a large skillet over medium heat. Add shiitake mushrooms and broccoli. Stir-fry for 1–2 minutes until mushrooms soften and broccoli begins to brown.
  4. Add scallions, bok choy, and edamame. Stir occasionally and cook for another 2 minutes until vegetables are tender but still vibrant.
  5. Add carrots and cooked noodles. Pour in the sauce and toss everything together until evenly coated.
  6. Finish with a squeeze of fresh lime juice, adjust seasoning as needed, and sprinkle with sesame seeds. Serve hot with sriracha or sambal on the side.

Notes

  • Add tofu, chicken, or shrimp for extra protein.
  • Swap soba noodles for rice noodles, udon, or quinoa.
  • Use other vegetables like bell peppers, snap peas, or zucchini.
  • Replace honey with maple syrup to make it fully vegan.
  • Sprinkle with crushed peanuts or cashews for added crunch.
  • Store leftovers for up to 3 days in the fridge and reheat with a splash of water or broth.

Nutrition

Find it online: https://cheftinaskitchen.com/bok-choy-stir-fry-recipe/