1 tsp fresh lime juice, plus extra lime slices for serving
½ tsp honey
½ tsp ginger, minced
1 small garlic clove, minced
½ tsp sesame oil
Stir Fry
1 Tbsp sunflower oil (or any high-heat oil)
4 oz shiitake mushrooms, stems removed, sliced
1 broccoli crown, florets chopped, stems peeled into strips
2 scallions, chopped
2 baby bok choy, sliced vertically into quarters
½ cup edamame
1 carrot, peeled into thin strips
4 oz brown rice pasta
2 tsp sesame seeds
sriracha, for serving
Directions
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 (or leave them in cold water or toss with a little oil to prevent clumping).
Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender.
Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Sprinkle with sesame seeds. Serve with extra lime slices and sriracha on the side.
