Ingredients
The following ingredients have 4 Servings
- 1 cup vegetable broth
- 1/2 cup coconut aminos or gluten-free soy sauce
- 2 tablespoons oyster sauce ((optional to omit to make this recipe vegan))
- 2 tablespoons coconut sugar
- 2 tablespoons lime juice
- 2 tablespoons corn starch
- 4 garlic cloves (minced)
- 2 inch fresh ginger (minced)
- 1 1/2 tablespoons sesame oil (separated)
- 3 cups bok choy (chopped)
- 1 cup baby carrots (halved lengthwise)
- 1 cup yellow onion (sliced thin then halved)
- 1 red bell pepper (seeds removed and cut into thin strips)
- 1 cup snow peas
- 2 celery stalks ((about half a cup) sliced)
- 1 cup broccoli (chopped)
- 1 cup mushrooms (sliced)
Instruction
- In a medium bowl, whisk together the broth, coconut aminos, oyster sauce, sugar, lime juice, and cornstarch until blended. Set aside.
- In a large skillet or wok, heat 1/2 tablespoon sesame oil on medium heat, and cook the garlic and ginger for 1 minute. Scrape the garlic oil into the bowl with the broth.
- In the same skillet, heat the remaining 1 tablespoon of sesame seed oil over medium-high heat. Add the bok choy, carrots, snow peas, celery, onion, pepper, broccoli, and mushrooms. Cook, stirring often, for 7 minutes or until the vegetables are tender-crisp. Add the sauce and cook for 3 minutes, stirring constantly until thickened. Garnish with red pepper flakes and sesame seeds.