Servings: 2
Ingredients
- 2 baby bok choy
- 1/4 cup red onion chopped
- 3 oz baby carrots (about 6, slivered)
- 2 cloves garlic minced
- 1/4 tsp Frontier Co-Op Red Chili Pepper Crushed
- 1 cup red cabbage sliced
- 1//2 tsp Frontier Co-Op Sweet Basic Leaf Crushed
- 1/2 tsp Frontier Oregano Leaf
- 4 cups kale, chopped
- 1 cup cooked chickpeas
- salt & pepper to taste
- 1 tbsp balsamic vinegar
Instructions
- Wash the bok choy. Slice the white stems into 1/4 inch slices and set aside. Slice green leafy tops thinly and keep separate from the stems.
- Pre-heat wok on medium.
- Add the red onion and cook unti it begins to soften.
- Add carrots, garlic, and red pepper flakes and cook for another minute.
- Add the bok choy stems, cabbage, basil, oregano, and 1/4 cup water.
- Cover tightly and steam for about 3 minutes, stirring several times.
- Stir in the bok choy leaves, kale, and checkpeas and add another splash of water if it's too dry.
- Cover and steam until the kale is tender and bright green - usually about 3 minutes.
- Season with salt & pepper and stir in salad dressing or vinegar just before serving.
Tried this recipe?Let us know how it was!