August 12 - Day 24

Dinner. Part 2.
Bok Choy Stirfry.
Dissolve 1 TSP cornstarch in 2TSP cold water. Whisk together 2 TBSP reduced sodium soy sauce, 1 TBSP rice vinegar and 1 TSP seasame oil with 1 TBSP water. Heat 1 TBSP oil in nonstick skillet over high heat. Stirring constantly cook 2 small onions cut into wedges until browned. 5 minutes. Add 9 ounces cremini mushrooms quartered; cook 2 minutes. Add large bell pepper cut into 1 inch squares and bok choy stems cut into 1.5 inch pieces; cook 3 minutes. Add 1/4 pound snow peas, trimmed and 5 paper-thin slices of fresh ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens and cooked and rinsed soba noodles. Cook until heated through. Serve with additional soy sauce and limes.
Adapted from Everyday Food.