SautÃ©ed Sugar Snap Peas, Carrots and Bok Choy

This tasty, low-cal Asian stir-fry features a crunchy combo of sugar snap peas, carrots and bok choy.

From: Andrea Beaman

Show: Fed Up!

Ingredients

1/2 tablespoon olive oil
2-3 carrots cut into matchsticks
1/2 cup vegetable or chicken stock (can substitute water)
1 cup sugar snap peas, veins removed
4-6 bok choy leaves
1-2 pinches sea salt
1 tablespoon grass-fed butter

Preparation

Level: Easy

Servings: 3 to 4

Cook Time: 5 min

Ready In: 5 min

Heat oil in a skillet over medium flame. Add carrots and stock or water and sauté for 1-2 minutes.
Add sugar snap peas and sauté 1-2 minutes. Add bok choy and sea salt; cover. Cook 2-3 minutes more.
Stir in butter before serving.

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