Choy and Garlic Skillet

Recipe Author: Conne Ward Cameron

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.