Bok Choy and Vegetable Stir Fry

Ingredients

• Salt and pepper (to taste)
• Cooking oil (2 tablespoons)
• Water (1/4 cup)
• Cornstarch (1 tablespoon)
• Honey (1 tablespoon)
• Rice vinegar (1 tablespoon)
• Sesame oil (1 tablespoon)
• Soy sauce (3 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced)
• Snow peas (1 cup)
• Bell peppers (1 red and 1 yellow, thinly sliced)
• Carrots (2 medium, thinly sliced)
• Bok choy (2 heads, chopped)

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water to make the stir fry sauce. Set aside.
2. Heat cooking oil in a large skillet or wok over high heat.
3. Add garlic and ginger, and stir fry for 1 minute until fragrant.
4. Add carrots, bell peppers, snow peas, and mushrooms to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
5. Add bok choy to the skillet and stir fry for an additional 2 minutes.
6. Pour the stir fry sauce over the vegetables and toss to coat evenly. Cook for 1-2 minutes until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve the bok choy and vegetable stir fry hot over steamed rice or noodles.