Wednesday, March 30

RECIPE OF THE WEEK 3/28-4/1/2011


1 tsp. peanut oil
3 tbs. minced shallots
2 carrots, sliced diagonally
1 cup fresh green bean, cut into 1 inch pieces
1 cup chopped bok choy
1/3 cup low sodium, low broth vegetable broth
1 tbs. light soy sauce

Heat the oil in a wok or skillet over high heat.
Add the shallots and saute for 3 min.
Add the carrots and stif fry for 3 min.
Add the green beans and stir fry for 2 min.
Add the bok choy and stir fry for 2 min
Add the Broth and let simmer for two min.
last but not least add the sauce and serve.