mushroom vegetable stir fry

Cooking for cancer is challenging. Tastes change: things are too sweet, the wrong texture. Foods that were once loved are no longer appetizing. While many of my attempts have missed the mark, this one hit it: consumable and (bonus) nutrient-rich. The sauce is mellow and earthy in flavor, thinner than a typical stir fry. On the second night, I added additional mushroom stock and we enjoyed it as an asian soup.

Mushroom Vegetable Stir Fry
Serves 4

Brothy sauce:
1 c. mushroom stock
3 Tbsp. tamari or soy sauce
2 Tbsp. orange juice
1 Tbsp. rice vinegar
1 Tbsp. honey
1 clove garlic, minced
1 tsp. ginger, peeled and minced
1 tsp. sesame oil

Stir fry:
6 oz. soba noodles
2 Tbsp. refined coconut oil
2 carrots, sliced on the diagonal
2 stalks of celery, sliced on the diagonal
4 baby bok choy, diced, stalks and leaves separated
4 green onions, chopped, white and green parts separated
2 handfuls snow peas, trimmed
2 handfuls mushrooms, quartered

Mix sauce ingredients in a small bowl. Set aside.

Cook soba noodles according to directions. Drain and run under cold water. Set aside.

Heat coconut oil in a wok over medium-high heat. Add carrots, celery, whites of bok choy, whites of onion, and snow peas. Stir fry for about 5 minutes, until carrots begin to become tender.

Add mushrooms and bok choy greens. Continue to stir fry until greens begin to wilt and veggies are crisp-tender.

Add sauce to veggies. Cook and stir two minutes. Add noodles and cook until heated through.

Serve individual servings in a big bowl; ladle some brothy sauce over the top.