Bok Choy and Vegetable Stir Fry

Ingredients

• Salt and pepper - To taste
• Cooking oil - 2 tablespoons
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Honey - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soy sauce - 3 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Mushrooms - 8 ounces, sliced
• Snow peas - 1 cup
• Bell peppers - 1 red and 1 yellow, thinly sliced
• Carrots - 2 medium, thinly sliced
• Bok choy - 2 heads, chopped

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water to make the stir fry sauce. Set aside.
2. Heat cooking oil in a large skillet or wok over high heat.
3. Add garlic and ginger, and stir fry for 1 minute until fragrant.
4. Add carrots, bell peppers, snow peas, and mushrooms to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
5. Add bok choy to the skillet and stir fry for an additional 2 minutes.
6. Pour the stir fry sauce over the vegetables and toss to coat evenly. Cook for 1-2 minutes until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve the bok choy and vegetable stir fry hot over steamed rice or noodles.