Ingredients:
1 teaspoon olive oil ( flavour infused is great)
1 medium carrots, very thinly sliced
5 -6 snap peas, stringed and cut in half
5 -6 large mushrooms, sliced
3 green onions, sliced, white and green part
1 (3 1/2 ounce) cans water chestnuts, sliced
2 baby bok choy, separated
2 baby shanghi bok choy, separated
1/2 cup spinach, packed
salt and pepper
Directions:
Heat the oil in a wok, add the carrots, snap peas and mushrooms; sprinkle with salt and pepper; stir fry for 2 to 3 minutes.
Add the green onion and water chestnuts; stir fry for 2 minutes.
Add both bok choys and spinach; stir fry 1 minute; cover and cook for about 2 minutes or just until wilted.
Season again if you wish; serve immediately.
Servings: 2
Time preparation: 15 min.
Time total: 23 min.