Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.
1 pound baby bok choy, cored and roughly chopped
½ pound snow peas, washed and trimmed
2-3 red spring onions, trimmed of root and tough outer ends and roughly chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.
2. Add bok choy, snow peas and spring onions, then the water; cover and cook until vegetables are tender, 7-8 minutes. Uncover and sauté until any remaining liquid evaporates.
3. Splash vegetables with soy sauce to taste and serve.