One of my personal goals is to consume at least one salad a day – from 1-2 servings. With our cold weather, a salad doesn’t sound appealing on some days. So, I came up with this recipe wanting something hot, fast and hearty – satisfying without any grains.
– 2 Carrots
– 2 Celery Stalks
– 1 Baby Bok Choy
– 1/4 to 1/2 Cup Frozen Peas
– 1 Table Spoon Olive Oil
– Salt to taste
First wash produce, then cut, dice or chop the Baby Bok Choy, Celery and Carrots as desired – I peeled my carrots to provide some variety and possibly get my kids to eat the “Carrot” noodles (worked on the 4 y/o Boy, but not Miss Picky 2 y/o). Add enough water to a skillet or pan to just cover the surface – no more than by a quarter of an inch. Add vegetables and turn onto High until the water starts to boil, then reduce heat to a Medium. Let simmer for about 10 mintues. Then, remove the lid, add the Frozen Peas and about a Table Spoon Olive Oil, and turn down to Low, letting the peas thaw for about 2 minutes. After that, it’s ready to eat. Add salt to taste.
If you like your vegetables more cooked or soft, just let it cook a few minutes longer. We like our veggies with plenty of color and a just soft enough to eat with a fork. In all, this whole recipe takes about 15-20 minutes from start to finish. If you want to eat it with rice, you could start the rice first, then it might be ready to serve when the stir fry is done.
This recipe served 2 Adults or 1 Adult and 2 kids.
Additions: Adding a few slices of fresh Ginger root or Garlic to the pan as the veggies cook is delicious. A dash of Soy Sauce is another tasty option. Feel free to experiment and add or modify this as you wish.