Stir fry was probably the first healthy-ish meal I learned to make, although it used to look nothing like this. When I was in college, I’d stock up on frozen vegetables because I was broke and they were 4 for $1 at Publix. I’d mix the frozen veggies with instant brown rice and drown it all in soy sauce. While I appreciated the bargain, that dinner was “healthy” for healthy’s sake, and I’d try to convince myself it was delicious while my roommates all ate pizza. Now, I love to make this actually delicious stir fry with lots of fresh vegetables, like baby bok choy, and a tangy sauce made with sesame, ginger, garlic, and lime juice.
Key Bok Choy Stir Fry Ingredients
Since college, my stir fry game has improved dramatically. Aside from the frozen edamame, the vegetables here are fresh:
Baby bok choy adds crispness and leafy greens. Shiitake mushrooms punch up the umami flavor. Broccoli and broccoli STEMS fill it out with lots of green, so this stir fry is mostly veggies! I use vegetable peeler to slice thin ribbons off the broccoli stalk and toss them into the pan with everything else. Delicious. College budget or not, it’s so fun to figure out resourceful ways to use every part of a vegetable.
Another thing missing from my college stir fry was a good sauce. This one – made from tamari, ginger, rice vinegar, fresh lime and sesame oil – is light, tangy, and delicious. Make extra if you want to have a quick weeknight stir fry ready to go – the sauce will keep well in the fridge for a few weeks.
For more bok choy recipes…
Try this Golden Turmeric Miso Soup, Red Curry Lemongrass Soup, or Easy Vegetarian Pho!
