Baby Bok Choy “Stir-Fry”
2 large portobello mushrooms chopped
1 small yellow onion, quartered and sliced thin
4 bunches of baby bok choy, well rinsed and chopped
½ c shredded carrots
1 c broccoli in small flowerettes
½ c sliced snow peas
1 tomato diced
red wine for sauteeing
In a large pan heat enough red wine (or salt-free, no-oil vegetable broth) to cover the bottom. When bubbly add mushrooms and onions, sautee for about 10 minutes. Next add the rest except the tomato. Tossing occasionally, cook for about 15 minutes. Finally add the tomato and let it heat thoroughly.
Serve over fresh chopped spinach and brown rice.
Additions to add to your personal serving: my favorite is a squirt of fresh lime juice and several dashes of Tobasco
If you can't find fresh bok choy you can substitute it with fresh chopped spinach and celery to get the same effect.
This makes 3-4 servings