Thai Vegetables (Pareve)
Contributed by Eileen Goltz

Ingredients 1 tablespoon sesame oil 2 teaspoons minced peeled fresh ginger 2 teaspoons minced garlic 1 red bell pepper, cut lengthwise into thin strips 1 green or yellow pepper, cut lengthwise into thin strips 6 ounces shiitake mushrooms, stemmed, thinly sliced 3 large green onions, thinly sliced on sharp diagonal 1 carrot, slice thin on a diagonal 3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)

Instructions

Heat oil in heavy large skillet over high heat. Add the fresh ginger and garlic and sauté 20 seconds. Add the bell peppers, carrot and mushrooms and sauté until the pepper are crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper and serve immediately.

Serving Size

Serves 4.

Notes

Please see "Special inspections" below on how to check Bok Choy for insect infestation.

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