Ingredients

For the stir-fry:

• 5–6 heads of baby bok choy (halved or quartered depending on size)
• 200g of eringi mushrooms , cut into ½" slices or batons

(or you can use 6–8 oz baby bella

mushrooms (sliced))

• 2 tablespoons sesame seeds
• ¼ cup vegetable broth (or water)
• 1 tablespoon olive oil

For the sauce:

• 2 tablespoons olive oil
• 2 tablespoons maple syrup, agave, or honey
• 2 tablespoons sriracha (adjust to taste)
• ¼ cup tamari or soy sauce
• ¼ teaspoon white pepper

Preparation   (20min)

1. Prepare the vegetables : Wash the bok choy and eringi mushrooms thoroughly. Trim about ½ inch from the base of the bok choy and slice each head in half lengthwise. Cut the mushrooms into ½-inch slices.

2.Toast the sesame seeds: In a large skillet, toast the sesame seeds over medium heat for 2 minutes, stirring frequently. Remove from pan and set aside.

3. Make the sauce: In a small bowl, whisk together olive oil, maple syrup (or alternative), sriracha, tamari, and white pepper. Set aside.

4. Sauté the vegetables: Add 1 tablespoon of olive oil to the skillet and heat over medium. Place bok choy cut-side down in the skillet and sauté for 4–5 minutes until lightly browned.Add the sliced eringi mushrooms, cover, and cook for 3 more minutes.

5. Add sauce and broth: Increase the heat to high. Pour in the sauce and vegetable broth. Stir frequently and cook for another 2–3 minutes until the sauce thickens and the bok choy is tender.

6. Serve: Sprinkle with toasted sesame seeds and serve hot, optionally with rice or noodles.

Allergy-Friendly & Dietary Adaptations

Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free.

Soy-Free: Substitute tamari/soy sauce with coconut aminos.

Nut-Free: This recipe is naturally nut-free.

Low-Sodium: Use a low-sodium soy sauce or tamari and reduce the quantity slightly.

Vegan: Use maple syrup or agave instead of honey.

Oil-Free: Sauté the vegetables in a splash of broth instead of oil and omit olive oil from the sauce.