Sauce:
2 tablespoon Veggie Box honey
1/2 teaspoon freshly grated ginger, or 1/8 tsp dried
2 cloves garlic, minced
1 tablespoon Rice Wine Vinegar
2 tablespoons Soy Sauce

Stir Fry:
1 teaspoon light sesame oil
Veggie Box bok choi, washed and cut into 1 inch strips
2 large carrots peeled in strips or 1/2 cup matchstick
Veggie box scallions, diced
1 tablespoon sesame seeds
1/4 cup chopped Veggie Box cilantro
4 oz. Veggie Box golden oyster mushrooms (all from this week)

2 tablespoon Veggie Box honey 1/2 teaspoon freshly grated ginger, or 1/8 tsp dried 2 cloves garlic, minced 1 tablespoon Rice Wine Vinegar 2 tablespoons Soy Sauce 1 teaspoon light sesame oil 2 large carrots peeled in strips or 1/2 cup matchstick 1 tablespoon sesame seeds 1/4 cup chopped Veggie Box cilantro 4 oz. Veggie Box golden oyster mushrooms (all from this week)

Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in bok choi, carrots, scallions, mushrooms and sesame seeds. Stir continuously for 4-5 minutes and then add in sauce. Cook until sauce has coated the vegetables and heated through. Serve with a sprinkle of cilantro.