Not sure which of the choys was in the box, but they all cook pretty similarly. This recipe comes from the “Flat Belly Diet! Cookbook” from Prevention magazine.
Ingredients:
4 tablespoons extra virgin olive oil, divided 1 large choy, chopped into bite-size pieces 1 red bell pepper, cut into thin strips 1 carrot, cut into thin strips 3 cloves garlic, thinly sliced 1 cup snow peas, trimmed 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Preparation:
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
Add the choy and cook, stirring often, for 5 to 6 minutes or until lightly browned and crisp-tender. Transfer to a plate.
Add 1 tablespoon of the oil and add the bell pepper, carrot, and garlic. Cook for 1 to 2 minutes or until the garlic begins to brown.
Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green.
Add the choy, lemon juice, salt, pepper, and remaining 1 tablespoon oil and cook for 1 minute or until the choy is heated through.