GINGER BOK CHOY AND CARROT STIR-FRY
Serves 4 | Prep: 15 minutes | Cook: 10 minutes

INGREDIENTS
1 lb bok choy (about 4 baby heads), stalks and leaves separated and chopped
3 medium carrots, sliced into thin coins
1 tablespoon neutral oil (avocado or vegetable)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 lb protein of choice (chicken, shrimp, tofu or steak), optional
Cooked rice or noodles, for serving

SAUCE
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water

INSTRUCTIONS

• Whisk the sauce ingredients together in a small bowl and set aside.
• If using protein, cook it first in a large skillet or wok over medium-high heat until cooked through. Remove and set aside.
• Heat the oil in the same pan over high heat. Add the carrots and cook 3 to 4 minutes, until just starting to soften.
• Add the bok choy stalks and cook 2 minutes.
• Add the garlic, ginger and bok choy leaves. Stir-fry 1 minute, until the leaves wilt.
• Return the protein to the pan, pour in the sauce, and toss 1 to 2 minutes until glossy and slightly thickened.
• Serve immediately over rice or noodles.

NOTES
Keep the carrot slices thin so they cook at the same pace as the bok choy.
Swap the honey for maple syrup, or add a pinch of red pepper flakes for heat.