Vegetables

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Lunch Time Stir Fry

Ingredients:

1/2 cup each: Chopped Bok Choy Stalks, Bean Sprouts, Green Pepper, Mushrooms. (I have also used Celery, Zucchini, and Spinach.)
2 Tbsp Olive Oil
1 tsp Soya Sauce
1 tsp Lemon or Lime Juice
1 tsp chopped Fresh Ginger
Freshly ground Black Pepper
(At dinner, I add 5 oz Chicken Breast sliced thinly into bite-sized pieces.)

Directions:

Heat the oil in a sauté pan on hot, and then reduce heat to medium or medium high. Add Bok Choy and sauté until slightly browned on edges. Add Bean Sprouts and sauté until lightly browned. Add Green Peppers, Mushrooms, and Ginger--and Chicken at dinner--and sauté until Mushrooms--and Chicken--are cooked through. Add Soya Sauce, Lemon or Lime Juice, and Black Pepper, mix lightly, sauté for 1 minute, and remove from heat. I serve mine on a bed of cut lettuce. I have trouble eating lettuce twice every day, and this disguises it for me, almost like a salad with dressing. Don't add the Soya and Lemon too early or the Mushrooms will soak up all of the flavor and you'll have very strong Mushrooms while the rest of it is left a little bland. The Bok Choy gives it a little crunch mimicking the addition of onions without cheating.