Baby Bok Choy & Mushroom Stir Fry

By Micki Brown

Serves 2-3


¼ cup coconut oil

4 cups baby bok choy, stem ends removed, coarsely chopped

8 ounce package baby bella/crimini mushrooms, quartered

½ package soba noodles, cooked according to package directions

1 tbsp corn starch

1 tbsp raw honey

¼ tsp ground ginger

1 tsp garlic, minced

2 tbsp soy sauce

1 tbsp apple cider vinegar

2 tbsp water

½ cup vegetable broth


In a small bowl, whisk together the corn starch, honey, ginger, garlic, soy sauce, vinegar, water, and broth; set aside. In a wok or large skillet heat the oil over medium-high heat. Add the bok choy and mushrooms and stir fry until bok choy is wilted and mushrooms are cooked through. Add the cooked soba noodles. Add the sauce and continue cooking and stirring until the sauce has thickened and the ingredients are evenly distributed.