It’s time to balk buy BokChoy! This crunchy and delicious vegetable is full of cancer-fighting compounds such as vitamins E and C, beta-carotene, folate, and other powerful antioxidants. BokChoy also contains selenium which can help slow the growth rate of tumors. Savory and tangy, this vegetable stir fry recipe will surely be a hit with the whole family—Choy to the world!

Ingredients:

For the Stirfry-

• 2 tbsp avocado or coconut oil
• 1 purple onion, sliced
• 6 cloves garlic, chopped
• 2 tbsp minced ginger
• 1/4 -1/2 tsp red chili flakes (depending on the spice level you want)
• 1 carrot, sliced
• 6-8 oz shiitake mushrooms, sliced
• 1 small head of broccoli, cut into florets
• 1 red bell pepper, sliced
• 4 baby bok choy, cut into thirds 
• 1/4 cup chopped basil

For the Sauce-

• 2/3 cup coconut milk
• 1.5 tbsp coconut aminos
• Juice of 1 lime (more to taste)
• 1/3 – 1/2 tsp red chili flakes (depending on how spicy you want)
• 2 tsp maple syrup or a few drops of stevia 

Directions:

• Combine all of the sauce ingredients in a bowl and mix well. Adjust to taste. 
• Using a large wok or large pan, heat oil and add garlic, red onion, ginger, and chili flakes. Stir fry until fragrant about 2-3 minutes
• Add in carrot, mushroom, and 1/4th of the stir fry sauce. Cook until carrot is just beaming tender
• Add in broccoli, red bell pepper, Bok Choy, and the rest of the stir fry sauce. This is designed to be a saucy stir fry so it is ok if there is some extra sauce. Stir fry until vegetables are tender but still crisp
• Top with fresh basil. Delicious served on its own or as a side!
• Enjoy!