“Cauliflower, Baby Bok Choy and Shredded Carrot
Stir Fry with Left-Over Brown Rice”
Ingredients:
1-2 cups baby bok choy stalks1-2 cups baby bok choy leaves
2 cups cauliflower florets
1 cup shredded carrots
1-2 cups water for stir fry
1 cup left-over cooked brown rice
Herbs/Spices:
Garlic, onion and ginger powders, chili garlic sauce, black bean sauce, and soy sauce.
Directions:
Put ½-1 cup of water into wok/skillet and bring to high heat and put in bok choy stalks and cauliflower florets with garlic, onion and ginger powders stir and then cover and simmer 2-3 minutes. Then add in shredded carrots and stir for 1 minute. Then stir baby bok choy leaves in and add 1-2 teaspoons of garlic chili sauce, black bean sauce, and 2-5 shakes of soy sauce to taste and stir and cover 1 minute. Lastly stir in left over brown rice and stir for 1 minute and serve.
Utensils:
Wok or skillet
Spatula
Cutting board
Broad cutting knife and cleaver
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