Veggie Box Bok Choi
Veggie Box broccoli
½ cup water
Veggie Box pepper cut into short thick strips
2 tablespoons canola oil
2 cloves of Veggie Box garlic, minced
1 tablespoon ginger, grated fine (to a paste
consistency)
3 tablespoons soy sauce

2 tablespoons canola oil 2 cloves of Veggie Box garlic, minced 1 tablespoon ginger, grated fine (to a paste 3 tablespoons soy sauce

Cut bok choi white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems. Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.In a wok or large skillet, heat the water to boiling then add the bok choi stems and the broccoli stalks and lower to a simmer covered. Simmer for 4 minutes
then add peppers and broccoli florets. Uncover and raise heat to high and cook just until vegetables are tender, about 4 more minutes. Add the bok choi leaves along with oil, garlic and ginger and toss and cook for just a minute.Add soy sauce, toss and serve.