Bok Choy Stir Fry



  • 1 ½ Tbsp tamari
  • 2 Tbsp rice vinegar
  • 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


  1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
  2. 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).
  3. 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.
  4. 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.
Source: – tested by Violet Talley

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