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!
Ingredients
| 2 | teaspoons |
vegetable oil
|
|
| 8 | ounces |
mushrooms, shiitake
dried, stems removed and sliced, or cremini, white botton |
|
| 4 | medium |
carrots
shredded |
|
| 1 | pound |
bok choy
sliced |
|
| 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 |
Directions
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.
Nutrition Facts
Serving Size 322g (11.4 oz)
