Bok Choy, Carrot and Mushroom Stir-Fry with Sesame Orange Sauce

• 2 teaspoons vegetable oil
• 8 ounces mushrooms, shiitake dried, stems removed and sliced, or cremini, white botton
• 4 medium carrots shredded
• 1 pound bok choy sliced
• 2 cups chicken cooked pieces, or baked tofu cubes, or cooked beef, pork strips, optional
• 4 tablespoons orange juice or to taste
• 2 tablespoons tahini (sesame paste) or to taste
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce, light or to taste
• 2 cloves garlic or to taste, minced
• 1/2 teaspoon ginger freshly grated
• 1 tablespoon sesame seeds toasted, for serving, optional

1. Heat the vegetable oil in a wok or a large nonstick pan until hot.
2. Add the mushrooms, stirring, and cook until most of the moisture has been evaporated, about 4 minutes.
3. Stir in the carrots, and cook for another 1 to 2 minutes until the carrots just starts becoming soft.
4. Add the bok choy, stirring, and cook for about 2 to 3 minutes until the stems of bok choy are tender and the leaves are wilted.
5. Stir in cooked chicken pieces, baked tofu cubes, cooked beef strips or pork strips if desired until cooked through about 2 minutes.
6. Turn off the heat.
7. Meanwhile in a small bowl, whisk together orange juice, tahini, sesame oil, soy sauce, garlic and ginger.
8. Pour the sauce over the vegetables, toss until well coated.
9. Garnish with sesame seeds if desired.
10. Serve with steamed rice or noodles if needed.

vegetable oil, mushrooms, carrots, choy, chicken, orange juice, tahini, sesame oil, soy sauce, garlic, ginger freshly, sesame seeds

Taken from recipeland.com/recipe/v/bok-choy-carrot-mushroom-stir-f-52528 (may not work)