Stir Fry Bok Choy
1 bunch bok choy 1 red pepper or 3 carrots
2 t. canola oil 3 minced garlic cloves
1 T. minced fresh ginger pinch sea salt
3 T. water or broth
Wash bok choy and cut leaves away from the stalks. Thinly slice stalks and set aside. Slice or chop the leaves and set aside.
Seed the red pepper and slice into thin strips. Or julienne the carrots
Heat a large wok over high heat. Add canola oil and swirl around the edges of the wok. Add garlic and ginger and sauté for 15 seconds; add the bok choy stalks, pepper or carrots and salt and stir fry over high heat for 1 minute.
Add the bok choy greens and stir fry to mix with other vegetables. Add 2-3 T. water or broth, cover to steam and cook for 2-3 minutes till greens are wilted but still bright green.