Serves: 6
Time: 30 minutes
Ingredients
-1 medium onion, chopped
-3 cloves of garlic, minced
-2 tablespoons of peanut oil
-2 tablespoons of soy sauce
-1 teaspoon dried mustard
-2 stalks of celery, sliced diagonally
-2 cups of bok choy, chopped
-1 red bell pepper, sliced
-8 oz can water chesnuts, sliced
-1 cup vegetable stock
-1 cup mushrooms, sliced
-4 cups white rice, cooked
1. Cook onion & garlic in oil in a wok or large skillet over high heat until onions begin to soften (about 3 minutes).
2. Stir in the rest of the ingredients (except the rice).
3. Continue cooking, stirring frequently until all the veggies are almost tender, but still a little crispy (about 5 minutes).
4. Serve over rice!
This was really yummy! Dean added a little extra soy sauce to his, but to me it had enough flavor. I tried to take a picture, but by the time we finished eating and I went over to take a picture (I do this, because Dean always saves one serving for him to take to work the next day for lunch) the "rest" had already been eaten!! Oh well, I guess I'll get a picture next time. But, either way this definitely turned out better than my experimentation with Thai food earlier in the week which wasn't even worth documenting...
Anyway, try this one!! It's delicioussss!! Feel free to add or take out any veggies and substitute for your favorites! Just make sure you get all your veggie food groups!! :)
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