Bok Choy Stir Fry

A simple preparation that works well with all sorts of vegetables!

2 tablespoons sesame oil

3 cloves garlic, thinly sliced

1 tablespoon ginger, grated

2 cups bok choy, chopped

2 cups shiitake mushrooms, sliced

1 cup carrots, julienned

1 cup broccoli florets

2 cups tofu puffs, or 1 block firm tofu, cubed

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon rice vinegar

1 tablespoon maple syrup, agave nectar, brown rice syrup, or date syrup

1 tablespoon cornstarch, mixed with 2 tablespoons water to make a slurry

Sesame seeds for garnish

Cooked rice or noodles for serving

In a wok or large skillet, heat sesame oil over medium-high heat.

Add garlic and ginger, sauté for 1-2 minutes until fragrant.

Add tofu and cook until golden brown on all sides.

Add shiitake mushrooms, carrots, and broccoli. Stir-fry for about 3-4 minutes until vegetables are slightly tender.

Add bok choy to the wok and continue to stir-fry for an additional 2-3 minutes until bok choy is wilted but still crisp.

In a small bowl, mix soy sauce, rice vinegar, and sweetener. Pour the sauce over the vegetables and tofu. Toss everything together until well coated.

Add cornstarch slurry to the wok and stir until the sauce thickens.

Remove from heat and serve the stir fry with rice or noodles.

Garnish with sesame seeds for added flavor and texture.

Enjoy!