So, I decided to just stir fry the Bok Choy, and use a basic vegetable stir fry sauce.
Basics of Stir Fry: Cookinglight.com Techniques cooking class stir frying
Stir Fry Sauce:
3 Cups Chicken or Beef stock (I'm sure any stock that you have would work)
1 Tbsp Cornstarch
3 Tbsp Light Sodium Soy Sauce
1/4 Tsp pepper
1 Tsp Sugar
Add to stir fry when vegetables are close to being done, and let cook until bubbling and thick. Continue stirring constantly until sauce is thickened up a bit.
|This was my second Stir Fry this week - there are carrots in there somewhere|
|This was the first Stir Fry this week|
So this week we increased our vegetable intake increased, and we have been enjoying every minute of it.