Growing up my mom always made really yummy stir-fry. When I was in high school she signed up for these monthly food boxes that would have all different kinds of fresh produce and bread and other food things. She would have to wake up really early in the morning to go pick them up. Sometimes I would go with her. I loved seeing all the different fruit and veggies she would get. Sometimes she would receive produce that she didn’t know what to do with. Stuff we had never seen or heard of before. One time she got Bok Choy and Napa cabbage. We weren’t super familiar with these items but she ended up using them to make a delicious stir-fry that was super green and delicious. This recipe is inspired by my mom’s stir-fry. As I’ve learned to cook I have added some different ingredients and come up with my own stir-fry. Something I love about stir-fry is it’s an easy dinner with tons of yummy vegetables. I love easy and delicious healthy food!
8 napa cabbage leaves chopped
7 Bok Choy leaves chopped
1 tablespoon olive oil
2 chicken breasts cut into bite sized pieces
2 carrots sliced
1 red bell pepper diced
1 head of Broccoli cut into small pieces
2 cloves of garlic minced
1/4 cup soy sauce
1/8 cup rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon cornstarch
1. Heat up olive oil in medium sized wok. Add chicken and cook till cooked through. Move chicken over to a plate.
2. Sauté carrots broccoli and bell pepper in remaining oil for 2-3 minutes and add Bok Choy and Napa cabbage and let cook for another 2 minutes till everything is tender.
3. While the vegetables are cooking whisk together the sauce ingredients.
4. Add the cooked chicken. And sauce to the cooking vegetables and cook till the sauce has thickened a bit. About 3 minutes. Enjoy!