1 tablespoon oil
1 red bell pepper, julienned
1 yellow pepper, julienned
1 cup cauliflower
2 cloves garlic, minced
About 1/2 pound small bok choy, chopped, keeping the stalks separate from the leaves
1 tablespoon oyster sauce
Heat the oil over medium-high heat in a large skillet or wok. Add the peppers, cauliflower, garlic and bok choy stalks. Sprinkle with a little salt. Stir-fry for a couple minutes until the peppers are starting to get a little tender. Add the bok choy leaves and stir-fry until wilted. Stir in the oyster sauce and serve at once.
To be served over farro (any other grain will do)
Recipe and pic courtesy of CSA member Lina
