Baby Bok Choy and Vegetable Stir Fry

Ingredients

• 4-6 baby bok choy
• 1 small onion, sliced
• 2 cloves garlic, minced
• 8 oz mushrooms, (portobello, button etc.)
• 1 can water chestnuts, drained
• 1 can baby corn, drained
• 1 can bamboo slices, drained
• Any vegetables you like (red peppers, green onion, etc.)
• Vegetable broth
• Salt to taste

ASIAN SAUCE INGREDIENTS

• ¼ cup soy sauce or tamari
• ¼ cup water
• 1 ½ Tbsp lemon juice
• ½ Tbsp sweetener of choice
• 1 tsp minced garlic
• 1 tsp corn starch or arrowroot

Instructions

• 1 In wok or large pan, saute onion and garlic in 3 Tbsp vegetable broth for approximately 3-4 minutes.
• 2 Add baby bok choy and the remaining vegetables and another 3 Tbsp vegetable broth. Cover and cook on medium heat for about 5-7 minutes.
• 3 Add Asian sauce. Cook approximately 5-7 minutes, uncovered until sauce has thickened and veggies are done. They are best if not cooked too long, leaving a little crunch.
• 4 Serve over noodles or rice.

ASIAN SAUCE PREPARATION

• 1 Whisk all sauce ingredients together in a medium bowl. Adjust ingredients to your taste.