From Vegetarian Gourmet, Spring 1993

As seen in From Asparagus to Zucchini, a guide to farm fresh seasonal produce

1 TBSP peanut oil                                                       

1 red bell pepper, julienne                                            

1 green bell pepper, julienne                                         

 1 pound of bok choy, shredded

1 bunch green onions, chopped                                    

 1 cup broccoli florets                                                   

 2 TBSP sherry

1 TBSP soy sauce

1 two-inch piece of ginger, grated 

pinch of salt and pepper

Heat oil in wok or deep skillet.  Stir-fry peppers, green onion, broccoli, ginger, salt, and pepper until broccoli softens slightly, 3-4 minutes.  Add bok choy and sherry, cook 2 minutes more.  Sprinkle with soy sauce and serve immediately. 

Makes two servings.