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Bok Choy, Carrot and Mushroom Stir-Fry with Sesame Orange Sauce


A quick, easy and tasty Asian stir-fry! The tahini-orange sauce adds the rich, nutty and slightly sweet flavors, which makes the dish taste absolutely delicious!













Trans-fat Free, Good source of fiber


2 teaspoons vegetable oil
8 ounces mushrooms, shiitake
dried, stems removed and sliced, or cremini, white botton
4 medium carrots
1 pound bok choy
2 cups chicken
cooked pieces, or baked tofu cubes, or cooked beef, pork strips, optional
4 tablespoons orange juice
or to taste
2 tablespoons tahini (sesame paste)
or to taste
1 teaspoon sesame oil
2 tablespoons soy sauce, light
or to taste
2 cloves garlic
or to taste, minced
½ teaspoon ginger
freshly grated
1 tablespoon sesame seeds
toasted, for serving, optional


Heat the vegetable oil in a wok or a large nonstick pan until hot.

Add the mushrooms, stirring, and cook until most of the moisture has been evaporated, about 4 minutes.

Stir in the carrots, and cook for another 1 to 2 minutes until the carrots just starts becoming soft.

Add the bok choy, stirring, and cook for about 2 to 3 minutes until the stems of bok choy are tender and the leaves are wilted.

Stir in cooked chicken pieces, baked tofu cubes, cooked beef strips or pork strips if desired until cooked through about 2 minutes.

Turn off the heat.

Meanwhile in a small bowl, whisk together orange juice, tahini, sesame oil, soy sauce, garlic and ginger.

Pour the sauce over the vegetables, toss until well coated.

Garnish with sesame seeds if desired.

Serve with steamed rice or noodles if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 29743% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 487mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 51g
Vitamin A 308% Vitamin C 102%
Calcium 22% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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