You can make this dish from start to finish in less time than it would take you to have it delivered, and for half the price! The best part is they are ingredients you most likely already have on hand. Make it your own by adding any veggies you like: sugar snap peas, broccoli florets, bean sprouts - you name it!
2 cups bok choy, cut into strips
1 cup shredded matchstick carrots
3 oz whole grain pasta noodles, cooked
1/3 cup low sodium soy sauce
1 tsp crushed garlic
1 tsp crushed ginger, or ½ tsp ground ginger
¼ tsp crushed red pepper flakes
1 tsp honey
1. To make the stir fry sauce, combine the soy sauce, garlic, ginger, honey and red pepper flakes in a bowl. Whisk and set aside.
2. To wash the bok choy, place the leaves in a big bowl of water. The boy choy will float and the grit will sink. Remove the leaves from the bowl, making sure they are free of dirt, and place them in a strainer. Then slice them into strips.
3. Heat 1 tablespoon of canola oil in a large skillet over high heat. Add the carrots and cook for 2-3 minutes. Add the bok choy, pasta and stir fry sauce, and cook for 3 to 5 minutes over high heat, stirring constantly.
4. Serve. Toasted sesame seeds would be a delicious garnish.