Veggie Stir-Fry

As I try to get myself organize from the post-Christmas feast, here's a simple stir fry to satisfy the day. It's a little something I conjured up a few days ago in my effort in trying not to over indulge too much before Christmas. I stuck to the veggies. It's a quick and simple stir-fry with delicious flavor and an Asian flair.

I served this is some steamed buns. My first try in making steamed buns and I did alright. Recipe for the buns in the coming days.


Serves 2-3

Veggie Stir-Fry

4-5 baby bok choy - washed and stems removed
4 celery stalks - washed and chopped
2 medium tomatoes - sliced and deseeded
1 small to medium sweet onion - sliced
1 bell pepper - deseeded and sliced
4 Tbsp soy sauce
juice of half a lemon
1 Tbsp fish sauce
2 tsp safflower (wild saffron) - optional
pepper
extra virgin olive oil


Saute the onions in a little drizzle of olive oil in a skillet or wok. Cook them until they are translucent and limp. Then add the bell pepper and celery and saute. Stirring occasionally. pour the soy sauce and lemon juice. and stir again. Add the bok choy and mix well until the bok choy leaves have wilted.

Add the tomato, fish sauce, safflower and season with a little bit of pepper. Let it simmer for a few minutes and serve.