Bok Choy and Garlic Vegetable Skillet

Ingredients

• 4 tbsp extra virgin olive oil
• 3 cups baby bok choy quartered lengthwise
• 1 cup trimmed snow peas
• 1/4 tsp freshly ground black pepper
• 1/2 tsp salt
• 1/4 cup freshly squeezed lemon juice
• 1 carrot, cut into thin strips
• 3 cloves garlic, thinly sliced
• 1 medium red bell pepper, cut into thin strips

Directions

1. Heat 2 tablespoons of the olive oil in a large non-stick skillet over medium-high heat.
2. Add the bok choy and cook, stirring often, for 5 to 6 minutes or until lightly browned and crisp-tender. Transfer to plate.
3. Heat 1 tablespoon of the olive oil and add the bell pepper, carrot and garlic. Cook for 1-2 minutes, or until the garlic begins to brown.
4. Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green.
5. Add the bok choy, lemon juice, salt, pepper and remaining tablespoon of olive oil and cook for 1 minute or until the bok choy is heated through.