Recipe adapted from healthiersteps.com
Makes 4 servings
Ingredients
1 pound bok choy
1 Tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 stalks scallions, chopped
1 medium red bell pepper, cut into slices
2 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
1 small tomato, chopped
1 medium carrot, julienned
1 whole Scotch Bonnet pepper or 1/4 teaspoon Cayenne pepper
1 vegan bouillon cube
Directions
- Cut the root end off your bok choy, separate each stalk from the base, and rinse each leaf under cold running water to remove any dirt or debris.
- Cut bok choy into 1/4 inch slices. Prepare all the veggies. Set aside.
- Heat oil in a large saucepan over medium-high heat, add onion, and cook until soft, about 2 minutes.
- Stir in garlic, green onion, bell pepper, and thyme, and cook until fragrant, about 1 minute.
- Add tomatoes, carrot, vegan bouillon, bok choy, and Scotch pepper, and stir.
- Bok choy will wilt and release its own liquid. Cover the saucepan and reduce heat. Cook until bok choy is tender, about 10 minutes. Serve immediately!
