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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 2 |
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Not the usual stir fry, no thickened sauce, just the moisture from the veggies; a little oil and the great taste of the veggies. Ingredients:
1 teaspoon olive oil (flavour infused is great) |
1 medium carrot, very thinly sliced |
5 -6 snap peas, stringed and cut in half |
5 -6 large mushrooms, sliced |
3 green onions, sliced, white and green part |
1 (3 1/2 ounce) can water chestnuts, sliced |
2 baby bok choy, separated |
2 baby shanghi bok choy, separated |
1/2 cup spinach, packed |
salt and pepper |
Directions:
1. Heat the oil in a wok, add the carrots, snap peas and mushrooms; sprinkle with salt and pepper; stir fry for 2 to 3 minutes.
2. Add the green onion and water chestnuts; stir fry for 2 minutes.
3. Add both bok choys and spinach; stir fry 1 minute; cover and cook for about 2 minutes or just until wilted.
4. Season again if you wish; serve immediately.
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