Sesame Broccoli & Bok Choy Stir Fry

2 tbsp tamari (or soy sauce)
2 tbsp tahini
2 tbsp brown rice syrup (or 1 tbsp maple syrup)
1 tsp rice vinegar (or Bragg’s apple cider)
1 tsp chili flakes (or to taste)
1 tbsp garlic chives chopped fine (optional)
1 tbsp sesame oil
1 tsp fresh minced ginger
½ lb fresh broccoli florets (or frozen – thawed)
2 cups bok choy shredded (or white or red cabbage)
1 cup julienned carrots
½ cup thin slice radishes
6 – 8 green onions (chop up a little green for garnish)
1 lime quartered (reserve zest)
1 tsp toasted sesame seeds

  1. Whisk together tamari, tahini, brown rice syrup, rice vinegar, chives, and chili flakes in bowl and set aside.
  2. Heat wok (or large iron skillet) over medium high heat and add sesame oil and ginger giving it a few turns. Add broccoli, cabbage, carrots, onions, and radishes to pan, sautéing for about 5 minutes or until veggies are crispy tender.
  3. Add sauce to pan and toss veggies to coat well. Remove from heat.

Arrange on pretty platter with your favorite rice and garnish with sesame seeds, scallions and lime wedges. This beautiful, easy dish sparks all the senses!