This recipe, while tasty, is made to be a side and not a main entree. Next time I make this as the main course I will add chicken, beef or pork to make it a little heartier. I have no complaints about the flavor and it was very easy to prepare. There is a nice variety of textures with crunchy bell pepper and soft bok choy. It really comes together nicely. Perry enjoyed it and gave it four stars. Here is why:
“I like the idea of this recipe but wish it had a little more. Kelsey suggested adding a meat to it next time she makes it. I think that would be great because honestly I was still hungry after eating my first serving. That is my only suggestion. All in all this dish had a nice light flavor.
Serves: 4 Calories: 182
- 4 tbsp. extra virgin olive oil, divided (I did not use all 4 tbsp because there was always enough oil left in the pan for the next step. You decide)
- 6 baby bok choy, quartered lengthwise
- 1 red bell pepper, cut into thin strips
- 1 carrot, sliced into thin strips
- 3 cloves of garlic, sliced into thin strips (or minced… those things are a pain to slice thinly)
- 1 cup snow peas, trimmed
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Heat 2 tbsp of oil in a large non-stick skillet over medium high heat.
- Add the bok choy and cook, stirring often, for 5-6 minutes or until lightly browned and crisp-tender. Transfer to a plate
- If there is not enough oil left in your skillet add 1 tbsp and heat. Add the bell pepper, carrot, and garlic. Cook for 1-2 minutes or until the garlic starts to brown (Do not let it burn)
- Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green.
- Add the bok choy, lemon juice, salt, pepper, and (if desired) the remaining 1 tbsp of oil and cook until the bok choy is heated through.
- Dish and enjoy!
*Original recipe belongs to The Flat Belly Diet Cookbook
**Photo is an original belonging to me.