Careme Recipes

Ingredients

• Organic Green Cabbage 1/2 head $1.10
• Organic Bok Choy 2 heads $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Mini Sweet Peppers 6 peppers $4.99
• Organic Green Onion 4 $1.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Serrano Pepper 2 $3.99
• Lime 1 $0.59
• Pantry: neutral oil 1 1/2 tablespoons
• Pantry: soy sauce 3 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: honey or sugar 1 teaspoon
• Pantry: toasted sesame oil 1 teaspoon
• Pantry: cooked rice 2 cups

Instructions

1. Thinly slice 1/2 head cabbage. Chop 2 bok choy heads, separating stems and leaves. Slice 8 oz mushrooms. Slice 6 mini sweet peppers. Slice 4 green onions. Mince 3 garlic cloves and 2 serranos.
2. Mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or sugar, 1 teaspoon sesame oil, and juice of half the lime.
3. Heat 1 1/2 tablespoons neutral oil in a large skillet or wok over high heat.
4. Add mushrooms and cook until browned, about 4 minutes.
5. Add cabbage, bok choy stems, sweet peppers, serranos, garlic, and the white parts of the green onions. Stir-fry 3 to 4 minutes.
6. Add bok choy leaves and the sauce. Toss until wilted and glossy, 1 to 2 minutes.
7. Serve over 2 cups hot cooked rice with the green onion tops and lime wedges.
8. Plate in shallow bowls with rice underneath and the colorful stir-fry heaped high in the center.