Ingredients

• 2 tbsp sesame oil (or extra virgin olive oil)
• 5 green onions, diced (include whites and some green parts)
• 2 cloves garlic, finely minced
• 2 medium organic carrots, cut into matchsticks
• 6 oz. organic snap peas
• 1 medium head of bok choy (chop and divide stem from leaves)
• 1 large organic zucchini, cut into matchsticks
• 1 cup organic broccoli florets
• 1 cup sliced mushrooms
• 1/8 tsp ground ginger
• Coconut Secret soy-free sauce (I use this in place of soy sauce)
• Sea salt and freshly ground pepper to taste
• Cooked soaked brown rice (or white basmati rice)
• Optional: Leftover grilled chicken or steak, cut into chunks

Instructions

1. Heat a large skillet or wok over medium-high heat.
2. Add oil, green onion and garlic. Cook until garlic becomes fragrant, about one minute.
3. Then, add carrots, snap peas and bok choy stems. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
4. Next, add zucchini and broccoli. Sauté uncovered until broccoli begins to slightly soften.
5. If using leftover grilled chicken or steak, add to the wok, along with the bok choy leaves and mushrooms. Cover pan to allow veggies to finish cooking to desired consistency. (We prefer ours al dente.)
6. Then season with ground ginger, 1-2 tablespoons of soy sauce (or soy-free sauce) and salt and pepper to taste.
7. Toss well to combine. Serve over cooked or steamed rice.

Notes