Ingredients:

  • 2 tablespoons sesame oil (30 ml)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1 tablespoon fresh ginger, minced (15 ml)
  • 1 pound bok choy, rinsed and chopped (450g)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon honey (or maple syrup for vegan option) (15 ml)
  • 1 teaspoon cornstarch (5 ml)
  • 1/4 cup water (60 ml)
  • 1/4 cup sesame seeds, toasted (30g)
  • 2 green onions, thinly sliced, for garnish
  • 8 ounces firm tofu, pressed and cubed (225g) (optional)
  • 1 cup sliced mushrooms (such as shiitake or cremini) (100g) (optional)
  • 1 red bell pepper, thinly sliced (optional)

Instructions:

  1. Chop the bok choy, mince the garlic and ginger, and slice any optional vegetables. Press and cube tofu, if using.
  2. In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), cornstarch, and water until smooth.
  3. Heat sesame oil in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  4. Add bok choy to the wok and stir-fry for 2-3 minutes, until the stems are slightly tender but still crisp and bright green. If adding mushrooms or bell pepper, add them now and stir-fry for another 2-3 minutes.
  5. If using tofu, add it to the wok and stir-fry for another 1-2 minutes, until lightly browned.
  6. Pour the sauce over the vegetables and tofu (if using) and stir continuously until the sauce thickens, about 1-2 minutes.
  7. Remove from heat and garnish with toasted sesame seeds and sliced green onions. Serve immediately over rice or noodles.