Easy Asian Veggie Stir Fry

• 2 teaspoons sesame oil
• 1 lb button mushroom, washed and cut in half, large ones quartered
• 1 small red onion, coarsley chopped
• 1 large head bok choy, trimmed and cut into 1 1/2-inch slices
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 -3 garlic cloves
• 1/8 - 1/4 teaspoon red pepper flakes, more if you can take it
• 1/2 teaspoon freshly grated ginger
• 1/8 - 1/4 teaspoon pepper
• 1 1/2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons honey
• salt, if needed to taste

1. Heat sesame oil over med-high heat in a large skillet or wok.
2. Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
3. In a small cup whisk together soy sauce and honey; pour into skillet.
4. Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.

sesame oil, button mushroom, red onion, choy, water chestnuts, garlic, red pepper, freshly grated ginger, pepper, soy sauce, honey, salt

Taken from www.food.com/recipe/easy-asian-veggie-stir-fry-184848 (may not work)