INGREDIENTS:
Ingredients For the Stir-Fry Sauce: ½ cup vegetable broth ⅓ cup soy sauce 2 tablespoons honey or agave nectar 2 teaspoons toasted sesame oil 1 tablespoon fresh ginger, minced 2 cloves garlic, minced 1 tablespoon white sesame seeds ----- For the Stir-Fry: 12 ounces chow mein noodles (or substitute with udon or rice noodles) 1 tablespoon peanut oil (or any neutral oil like canola) 1 cup red bell pepper, thinly sliced 1 cup yellow bell pepper, thinly sliced 1 cup orange carrot ribbons (use a peeler for thin strips) 1 cup mushrooms (button, cremini, or oyster), sliced 6 cups baby bok choy (for the stir-fry) 1 cup AeroFarms micro bok choy (as a garnish on top) 1 tablespoon cornstarch 1 tablespoon cool waterINSTRUCTIONS:
1. Prepare the Sauce:
– In a small bowl, whisk together the vegetable broth, soy sauce, honey (or agave), sesame oil, minced ginger, minced garlic, and sesame seeds. Set aside.
2. Cook the Noodles:
– Prepare the chow mein noodles according to the package instructions. Drain, rinse with cold water, and set aside.
3. Cook the Vegetables:
– Heat the peanut oil in a large skillet or wok over medium-high heat. Add the bell peppers, carrots, mushrooms, and baby bok choy.
– Stir-fry for 5-7 minutes, or until the vegetables are tender but still vibrant.
4. Combine Noodles and Sauce:
– Add the cooked noodles to the skillet. Pour the prepared sauce over the noodles and toss to coat evenly.
5. Thicken the Sauce:
– In a small bowl, mix the cornstarch with cool water to create a slurry. Stir the slurry into the stir fry and cook for 1-2 minutes, or until the sauce thickens slightly and coats the noodles and vegetables.
6. Add AeroFarms Micro Bok Choy:
– Serve the stir fry in bowls or plates. Generously top with fresh micro bok choy for a crisp, refreshing finish.
